Baked Chicken

• 4 to 6 boneless, skinless chicken breasts
• 1 onion
• celery
• fresh tomatoes
• 1 can Campbell's Healthy Request cream of chicken or mushroom soup
• 2 c. Pepperidge Farm herb stuffing dressing mix
• 2 Tbsp. lite margarine
• 4 lb. ground beef (extra lean)
• 4 medium onions, chopped
• 3 garlic cloves, finely minced
• 2 c. chopped celery
• 1/3 to 1/2 c. canola oil
• 1/2 tsp. pepper
• 3 Tbsp. Worcestershire sauce
• 2 (12 oz.) bottles catsup
• salt to taste

1. Fry onions, garlic and celery in oil, using a large pan.
2. Add ground beef.
3. Stir and cook until redness in meat disappears.
4. Add pepper, Worcestershire sauce, catsup and salt.
5. Simmer at least 20 minutes.
6. Skim off excess fat.

chicken breasts, onion, celery, tomatoes, campbells healthy, herb stuffing dressing mix, lite margarine, ground beef, onions, garlic, celery, canola oil, pepper, worcestershire sauce, bottles catsup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470757 (may not work)