4 boned, skinned chicken breasts
1 can Campbells celery soup
Parsley
butter

Set oven at 375 degrees. Cut each chicken breast in half down the center and place with skinned side down in a heavy baking dish. Spoon soup and spread over entire surface. Dot each piece with butter. (Do not dilute soup. Use soup just as it comes in the can.) Cover tightly with foil and bake for 45 minutes. Remove from oven; turn each piece of chicken over and spoon the soup over it.

Replace foil and return to oven. Reduce heat to 350 degrees and cook for 35 minutes more. Serve 6 pieces with gravy from soup over them. Sprinkle parsley on top and serve with a side dish of boiled rice and a green vegetable. Serves 6.

Withhold other 2 pieces of chicken and the remaining celery soup gravy for chicken chow mein for the next night.