6 to 8 chicken thighs
2 stalks celery
1 can cream of mushroom soup
Milk
Pepper

Wash and dry chicken thighs with paper towels. Place these thighs in a baking dish. Cut up celery to cover thighs. Dilute soup with milk. Cover thighs with soup. Add tiny bit of pepper, but no salt. When thighs are fully covered, bake in medium oven approximately 1 hour or until chicken is done. The gravy from this is great on mashed potatoes.