4 boneless chicken breasts
1 can cream of celery soup
2 tbsp. mayonnaise
3/4 c. milk
3 carrots
2 stalks of celery
2 c. broccoli florets
Garlic powder
Onion powder
2 tbsp. oil

Brown chicken in oil. Breasts can be left whole or chopped. Place in 13 x 9 inch greased glass casserole. Chop carrots and celery. Place veggies all around chicken. Combine cream of celery soup, milk, mayonnaise and spices to taste. Stir until smooth. Pour over chicken and veggies. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and turn off oven. Allow casserole to sit in warm oven until veggies stick tender, about 20 minutes. Sauce can be spooned over rice, if desired. Serves 4.