Ingredients

2 whole chicken breasts
4 – 6 Tbs. butter or margarine
Salt and pepper
1 (10 1/2 oz.) can condensed cream of celery soup, undiluted
1/2 C. milk
1 (10 oz.) pkg. frozen peas, cooked
1 (3 oz.) can sliced mushrooms, drained
1 (8 oz.) water chestnuts, drained and sliced
1/4 C. crushed potato chips

Directions

Preheat oven to 350 degrees. Bone chicken breasts and remove skin. Cut chicken in strips, about 10 to each breast half. Melt butter in large skillet over high heat. Add chicken and sprinkle with salt and pepper. Cook 5 minutes or until tender, stirring constantly. Place chicken in baking dish. Combine celery soup and water chestnuts. Pour over chicken. Sprinkle top with potato chips. Bake at 350 degrees for 20 to 30 minutes or until bubbly.

Makes 4 servings.