2 whole chicken breasts, split
2 tbsp. butter
1 (11 oz.) can cheddar cheese soup
1/4 c. water
2 med. potatoes, peeled & quartered
2 stalks celery, cut into 2-inch slices
1/2 c. sliced carrots
1 bay leaf

Remove skin and fat from chicken. Brown chicken on both sides in butter, add remaining ingredients to skillet. Bring to a boil; cover and simmer 40 minutes, stirring occasionally. Remove bay leaf. Yields: 4 servings.