12 slices prepared buttermilk sandwich bread
1 teaspoon Olive oil
6 skinless, boneless chicken breast halves
4 ounces tomato soup
2 cubes chicken bouillon
salt and pepper to taste
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan over medium heat, brown bread slices on all sides. Remove bread slices from pan and place them on warm plates. Heat oil in a medium saucepan over medium heat. Add chicken and fry 4 to 5 minutes or until chicken is well coated with oil. Add tomato soup and stir well. Mix in celery soup and chicken bouillon cubes. Cook 5 minutes or until chicken is cooked through and vegetables are tender.
Pour chicken mixture into the pan with brown bread slices. Stir chicken mixture and celery soup mixture over the chicken, then pour over the bread slices. Sprinkle with paprika.
Bake in preheated oven for 30 to 45 minutes, or until chicken is cooked through and vegetables are tender.