1 sm. stalk celery, sliced 1/2-inch thick
4 chicken breast halves, deboned (and skinned if desired)
Salt and pepper to taste
1 1/3 c. instant mashed potatoes made with 2 cups milk OR
3 c. fresh mashed potatoes, made practically pourable with extra milk
3-4 tbsp. Parmesan cheese

Preheat oven to 450 degrees. Lightly oil or use nonstick cooking spray to coat 10-inch cast-iron frying pan. Scatter celery slices in pan; add chicken breasts, meaty side up. Sprinkle with salt and pepper.

Pour potato mixture, which is to thin as to be almost liquid, over chicken and sprinkle with Parmesan cheese. Bake 20-25 minutes or until potatoes are nicely browned. Yield; 4 servings.