1 sm. stalk celery, sliced 1/2 inch thick
4 chicken breasts halves, deboned (and skinned if desired)
Salt and pepper to taste
1 to 1 1/3 c. instant mashed potatoes made with 2 c. milk, or 3 c. fresh mashed potatoes, made practically pourable with extra milk
3 to 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. Make instant mashed potatoes for flour, following package directions but using 2 cups milk instead of the 1/3 to 2/3 cup called for; or thin fresh mashed potatoes with extra milk until almost liquid. Pour potato mixture over chicken and sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until potatoes are nicely browned. Makes four servings. Nutrients (without chicken skin); calories 334, protein 33.2 grams, fat 13.9 grams, cholesterol 89 mg, fiber 1 gram, sodium 623 mg.

(For a nice crunchiness substitute 1/4 cup walnuts or water chestnuts for celery. For a more delicate texture try 1/4 cup currants and raisins; you'll have a sweet sort of gravy on the bottom of the pan, this is my favorite. Dish can also be made with bone in turkey or chicken breasts, but add about 10 minutes to baking time.)