Need a good oven baked boneless chicken breast recipe?

I made some awhile ago that I found online and it called for, I think it was cream of celery? and another type of soup and it was delicious, but ever since I haven't been able to find it again. If you know this recipe then I would love for you to post it, or if you know any other ones thats good too, I don't want to coat it in anything like bread crumbs. Thanks :)Need a good oven baked boneless chicken breast recipe?
1 tablespoon olive oil


1 large onion, sliced into rings


4 cloves garlic, minced


4 boneless, skinless chicken breast halves, cut into bite-sized pieces


2 (10.75 ounce) cans condensed cream of celery soup


1 cup chopped celery


1 (4 ounce) can mushrooms, drained


1 cup chopped carrot


1 pinch poultry seasoning


salt and pepper to taste





Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.


Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving








OR





4 chicken breast halves - (to 6) -- boned, skinned


2 tablespoons butter or margarine


1 can condensed cream of celery soup- (10 3/4 oz)


1/2 cup dry sherry


1 teaspoon rosemary or tarragon leaves


1 teaspoon Worcestershire sauce


1/4 teaspoon garlic powder or garlic salt


8 ounces canned mushrooms -- drained





Rinse chicken breasts and pat dry; place in crockpot.





In a saucepan, combine remaining ingredients and heat until smooth and hot.


Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.Need a good oven baked boneless chicken breast recipe?
Chicken a la Eloise, I call it. A friend of mine (yep, Eloise) just opens a can of cream-of-whatever soup and pours it on the chicken (in a sprayed baking pan) and pops the whole thing into the oven for an hour or so at 350 degrees Fahrenheit. Cream of celery is really good with this, as is mushroom or chicken. She's also been known to upend a bottle of barbecue sauce over it (instead of the soup) before bunging it into the oven the same way. Works great, if you ask me.
4 Whole Chicken breasts,split


1/4 pound Swiss cheese slices


1 can Cream of celery soup


1/4 cup Sherry


1 cup Herb-flavored croutons


3 tablespoons Butter








Directions:





1. Arrange chicken in a greased 2-quart shallow baking dish; put cheese slices over chicken.





2. Mix soup with sherry; pour over cheese.





3. Sprinkle with croutons; dot with butter.





4. Bake in preheated 350'F oven 1 hour, or until tender.
If I'm just cooking for one or two I like to use tin foil. Line it with roughly chopped silverbeet, chopped garlic and basil. Put the chicken breast on top, season it and seal the foil. Bake in the oven in individual portions and serve with rice. Easy and very yummy and you can add whatever you want as long as it will be cooked by the time the chicken is done.
I combine 1 box of wild rice (cooked), 2 cans of cream of mushroom soup stirred with 1 can of water, and 2 pieces of boneless chicken breast (cut up whatever size you want them to be) in a pan and bake on 350 for 1 hour and a half to 2 hours. Add salt and pepper to taste.
Good luck! Otherwise I say individually foil-wrap after adding seasoning salt, thinly sliced tomato, thinly sliced onion, and fresh cilantro in generous quanitity. Layer that on each piece, squeeze fresh lemon or lime juice and individually wrap, bake until it puffs with air, and enjoy over rice or your favorite side. Works well with fish fillets too. Happy experimenting.
I've made a recipe like this before





I put a can of cream of celery, mushroom ,and chicken and bake at 350 for like 45min or so





I served mine over egg noodles
I have a recipe you might like. You need a deep frying pan that is oven safe. I like to use cast iron but non-stick is good as long as the handle can be put in the oven.


Ingredients: 4 chicken breasts, 1 box of instant rice chicken flavor, 1 can cream of celery soup, (can be any cream of soup), 1 can peas, 1 can mushroom pieces, 1 cup white wine or chicken stock, 2 tlb. spoons butter, fresh pepper, garlic salt.





Pre-heat oven to 375


Season chicken breasts on booth sides with fresh cracked pepper and garlic salt.


In frying pan melt butter over medium low heat, place chicken breast in pan and fry just until breasts are golden brown, turn heat up as needed as you want to seal in the juices and caramelize the outside of the chicken, typically 2 to 2 %26amp;1/2 minutes each side.


Remove chicken to side plate.


Place heat on medium and pour rice into frying pan. (typically 1 cup), Stir rice into the butter and fry for 2 minutes. Add flavor packet and stir for 30 to 60 seconds.


(note: rice needs 2 parts liquid to 1 part rice.)


Open canned peas and mushrooms and pour liquid into measuring cup. Add wine or chicken stock to make 2 cups then add an additional 2 ounces, so total is 2 cups 2 ounces.


Pour liquids into rice mixture and turn heat up to high. Stir continuously until the liquid and rice comes to a full boil.


Add cream of celery soup and stir in until fully incorporated.


Add peas and mushrooms and cook for 1 minute.


Turn off heat; add chicken breasts in frying pan spacing out evenly. Press the chicken breasts down into the rice mixture twisting the chicken breasts to bury the breasts below the rice mixture.


Cover the frying pan with a tight sealing cover or with aluminum foil and place in oven. Cook at 375 for 30 minutes and check to see that the rice has absorbed the liquids. Cook another 5 to 10 minutes as needed for the desired rice texture/ liquid level, that is wetter/dryer.





To Plate:


Remove chicken breasts to side. With serving spoon dish out rice mixture on plate, Place one chicken breast on top of rice mixture, Garnish with Parsley, 1/2 slice of orange on one side of plate and 1/2 slice of lime on other side.





Serve with white wine and enjoy.