1/2 c. celery, chopped
1/2 c. mushrooms, chopped
1/2 c. onions, chopped
2 tbsp. butter
6 slices or less white bread
2 chicken breasts (washed & skinned)
1 beaten egg
Salt & pepper to taste
A little poultry seasoning to taste
1 can celery soup
1 soup can water mixed with soup

Lightly toast bread and cut into cubes. Saute celery and onion and mushrooms until soft. Pour mixture over bread. Add egg, salt and pepper, poultry seasoning and mix with hands. Stuff chicken breasts with stuffing.

Put in small butter coated roast pan and cover with cream of celery soup diluted in water. Bake at 400 degrees for 45 minutes covered. Bake another 20 minutes uncovered. Baste with soup.