2 or 3 lbs. boneless chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
1 sm. can mushroom bits & pieces (4 oz.)
1 sm. jar (6 oz.) Dijon mustard
1 tbsp. onion powder
1 tsp. garlic powder
1 tbsp. parsley flakes
2 tbsp. Worcestershire sauce

In a large bowl mix undiluted mushroom soup, undiluted celery soup, mushroom bits and pieces, Dijon mustard, onion powder, garlic powder, parsley and Worcestershire sauce. Mix well. Cut chicken into 2" chunks and stir into mixture. Put mixture into a 9"x13" pan and bake in 325 degree oven for 1 hour. Serve with rice or noodles. Serves 6 to 8.