Chicken Carmel a la Maxine a la Mary

Chicken Carmel a la Maxine a la Mary
from the kitchen of Michele Gold Buring

1 package of chicken breasts (I wash them, trim off fat that's hanging, and cut them in half)
1 cup chicken broth
paprika
3 onions (ring slices)
seasoned salt
6 - 8 garlic cloves, mashed
5 bay leaves
lemon pepper
celery
dot butter on top (OPTIONAL, I never do that, but my mom does)

Optional add in:
Canned artichokes
fresh mushrooms
olives
capers

Put it all in a 9 x 13 baking dish. Cover (I use heavy duty wrapping foil) and cook at 300* for 3.5 or 4 hours. Sorry there are not a whole lot of exact measurements, it's up to you to play around and figure out what you like, but this is ALWAYS a "hit" and it makes a great dish to make ahead and take to someone and put it in their oven and let it cook all day. It's the best smell as it cooks, oy vey!! If you like dark meat, use a whole cut up chicken or just thighs.... we prefer the white meat, and it's certainly the healthier choice :)
Enjoy!