4 skinless, boneless chicken breast halves
1 celery seed rub in oil for rocking
1/2 teaspoon ground allspice
2 teaspoons black pepper
2 tablespoons garlic powder
salt and pepper to taste
1 (10.75 ounce) can condensed cream of chicken soup
5 tablespoons distilled white vinegar
1 tablespoon prepared spicy ranch dressing
Place chicken in a large pot and pour oil over pot; bring to a boil. Reduce heat to low and simmer for 1 1 hour. Spray a 10x15 inch baking dish with cooking spray.
Place celery seed rub in a large non stick skillet over low heat. Saute celery and chicken in oil for 5 minutes or until lightly browned. Cook celery in oil 2 minutes more. Stir in seasoning and salt and pepper to coat with mixture. Serve hot.
It cooked fast and tasted amazing!
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