Chicken breasts, halved, skinned & boned
Chicken bouillon
French fried onions
Carrots, celery, mushrooms & onions
Pea pods & zucchini slices if desired
Garlic salt
Pepper
Paprika

Clean and cut carrots into matchstick size pieces. Clean and cut celery, sliced thin on the diagonal. Slice onion or use dried onion. Slice mushrooms or use canned pieces. Prepare about a cup of vegetables per serving. Combine and put in baking dish. Arrange chicken in single layer on top of vegetables.

Combine 1/4 cup bouillon for each serving (1 cup for 4 chicken breast halves) with garlic salt (1/2 teaspoon for 4 servings) and pepper (1/4 teaspoon for 4 servings). Pour over chicken breasts and vegetables. Sprinkle chicken with paprika. Bake covered 375 degrees for 40 minutes or until chicken is tender and done, and vegetables are tender crisp. Uncover, top with French fried onions, about a half of 2.8 ounce can for 4 servings. Return to oven for 5 minutes uncovered.