1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup chopped celery
1/4 cup chopped onion
1 (10 ounce) can condensed cream of mushroom soup
2 tablespoons olive oil
1/2 tablespoon lemon juice
6 slices white bread
Place chicken in an ovenproof dish. Sprinkle celery and onion over chicken. Sprinkle with mushroom soup and olive oil. Pour lemon juice over chicken. Top with white bread.
Bake in preheated oven for 50 to 60 minutes, turning chicken over until no longer pink. To reheat: Place chicken in preheated oven and turn over; cook 25 minutes, turning once. Serve chicken, skin side down, on a platter.
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