Mom's Chicken Breasts With Mushroom Soup

• chicken breast halves↗3 -6
• condensed cream of mushroom soup, undiluted1 can

  (if doubling recipe, use cream of celery soup for the second can)

• half-and-half↗5 1⁄4 ounces

  or 5 1/4 ounces milk

• onion salt
• celery salt
• garlic powder↗
• pepper↗

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.

3. 3

   In a medium bowl, combine condensed soup and half and half.

4. 4

   Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.

5. 5

   Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).