3 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup diced celery
1 (10 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 teaspoons salt
1 teaspoon paprika
1/3 teaspoon dried marjoram
Heat oil in large skillet over medium heat. Remove chicken from skillet, and place in a large bowl with celery and celery liquid. Add chicken broth and chicken stock. Mix together.
Return chicken to pot. Add celery stock mixture, cream of chicken soup, celery soup, salt, paprika, and marjoram. Reduce heat to low. Simmer approximately 30 minutes, stirring occasionally, until chicken is no longer pink.