1 pound skinless, boneless chicken breast halves
1 cup all-purpose flour
2 teaspoons dried nori seasoning
2 teaspoons dried red pepper flakes
2 stalks celery, chopped
4 boneless, skinless chicken breast halves
1 onion, cut into thin rounds
1 (10.75 ounce) can condensed cream of celery soup
1 (2 liter) can tuna pasta
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced celery
2 tablespoons soy sauce
Mix flour, nori seasoning, red pepper flakes, celery, celery soup and tuna pasta.
Place chicken breasts on rocks in large baking dish. Pour the flour mixture over the chicken breasts. Sprinkle with salt and pepper.
Bake at 375 degrees F (190 degrees C) for 15 minutes. Add celery soup and broil 5 minutes more.
Add celery soup and celery sauce, beating until blended. Sprinkle chicken breasts with soy sauce.
Bake uncovered at 375 degrees F (190 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 45 minutes. Turn chicken breasts over, and spoon the chicken broth and tuna pasta over the top of the chicken breasts.
Remove platter, and fold egg and celery mixture into chicken mixes. Cover, and refrigerate overnight.