4 boneless chicken breast halves, skinned
1 (10 oz.) pkg. frozen baby carrots, thawed or 4 med. carrots, cut into thin strips
2 c. sliced mushrooms or 8 oz. canned mushrooms
1/2 c. thinly sliced celery
1 (2.8 oz.) can Durkee French fried onions, divided in half
1 c. prepared chicken bouillon
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
Paprika

Heat oven to 375 degrees. In 8 x 12 inch baking dish, combine vegetables and 1/2 can of onions. Put chicken on vegetables. In small bowl combine bouillon, garlic salt, and pepper; pour over chicken and vegetables. Sprinkle with paprika.

Bake, covered, for 35 minutes or until chicken is done. Baste chicken with pan juices and top with remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. Serves 4.