3 lg. (halved) or 6 sm. boneless chicken breasts
Seasoned salt
Paprika
1 (16 oz.) can whole peeled canned tomatoes
1 med. onion
1 (4 oz.) can or jar sliced mushrooms
2 tbsp. snipped parsley
1/2 tsp. dried oregano
1/2 tsp. celery seed
1 clove garlic, minced
2 bay leaves

Place chicken breasts in a 12 x 8 x 2 inch baking dish. Sprinkle with 1 teaspoon seasoned salt and dash of paprika. Drain one 16 ounce can of whole tomatoes, reserving 3/4 cup liquid. Cut tomatoes into 8ths and arrange on top of chicken breasts, then 1 medium onion thinly sliced and separated into rings, 1 (4 ounce) can or jar of sliced mushrooms drained. Sprinkle 2 tablespoons snipped parsley, 1/2 teaspoon oregano and 1/2 teaspoon celery over all.

Mix reserved liquid with minced garlic and bay leaves. Pour over chicken. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover, bake 10 minutes more. Remove bay leaves and spoon juices over chicken.

This recipe can be made in microwave oven, halving the time to 25-30 minutes. Cover with microwave wrap, not aluminum foil. Serves 6.