1/2 c. water
4 chicken bouillon cubes
1 can tomato soup, undiluted
1 can cream of celery soup, undiluted
2 med. onions, chopped; optional
2 green peppers, chopped
1 frying chicken (I use chicken breasts)

Heat water to boiling, add bouillon and dissolve. Stir in soups, onions, and green peppers; blend thoroughly. Place chicken in 2 quart casserole. Pour soup mixture over all. Cover and bake at 325 degrees for 1 hour and 15 minutes.