1 (3 lbs.) whole chicken or breasts, cut up
2 cans cream of chicken/mushroom soup
2 tbsp. paprika
1 sm. onion, diced
6 to 9 ribs of celery, sliced
Small amount of butter or oil

Remove skin and place chicken pieces in a covered casserole dish. Cook onion and celery in oil or butter until onion is glassy and celery is tender. Mix soup, paprika, onion and celery together then spoon over chicken. Cover and bake at 500 degrees for an hour or until chicken is tender. Serves 4.