1 pound skinless, boneless chicken breast halves
2 (10 ounce) cans chicken broth
1 cup cubed, cooked potatoes
1 cup water
1 cup shredded carrots
1 cup chopped onion
1 cup shredded celery
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large resealable plastic bag; seal tightly.
Place potatoes in a large resealable plastic bag; place in large resealable plastic bag. Add water and carrots to bag; seal tightly.
Sprinkle cooked potatoes with chopped onion, celery and carrots. Toss gently.
Frost with remaining chicken mixture.
Bake in preheated oven until chicken is cooked through and potatoes are tender, about 10 minutes.