Servings: Chicken Celery Casserole Best made night before. The flavors blend in a very unique taste. Tastes like something Grandma made. 1 Tbs 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 1. 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. 2. 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. Servings: 4 Cooking Tim