4 or 5 boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 small can mushroom pieces (optional)
5 potatoes
1/2 or 1 soup can milk

Brown the chicken breast in small amount of oil in large skillet. While chicken is browning peel potatoes, cut in half lengthwise and place flat side down in 9 x 13 inch baking dish. Lay browned chicken breasts on top of potatoes.

Pour the soups and mushrooms into the skillet used for browning breasts. Mix together well, with 1/2 to 1 can of milk, to gravy consistency. Pour over chicken and potatoes.

Bake 35-45 minutes.