2 1/2 quart casserole, or 9 x 13 inch pan
5 whole chicken breasts, skinned and boned
1/2 c. flour
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
1/2 c. butter
1 lg. bag frozen peas and onions, thawed, but not cooked
1 can cream of celery soup
1/2 can milk (soup can)
13 oz. can french fried onions

Cut chicken into chunks, coat with flour mixed with salt, oregano and pepper. Brown lightly on all sides in butter in large, heavy skillet. Add remaining ingredients except french fried onions. Bake at 300 degrees covered for 45 minutes, sprinkle onions on top, bake uncovered 5 minutes longer. Serves 8.