8 deboned chicken breasts, lightly salted
8 slices Smithfield ham
1 can cream of celery soup

Place each chicken breast on a slice of ham in a greased Pyrex dish. Cover with soup that has been diluted with 1/2 can of water. Bake in a 350 degree oven until chicken is tender, 45 minutes to 1 hour. Add more water if necessary.