Chicken Cassarole

Today I made a chicken cassarole that came out so well!  I used someone else's recipe but I had to modify it based on what I had on hand.

1 tbsp EVOO
1 1/2 to 2 pounds of boneless chicken thighs, cut up
2 cans of cream of celery soup
1 large onion cut into rings
4 cloves of garlic
Savory (herbs) or poultry seasoning if you have it
Salt and Pepper to taste

Preheat the oven to 300 degrees.  In a sautee pan with EVOO cook the onion and garlic until the onions are softened.  Then add the chunks of chicken.  Sautee the chicken until lightly browned.  Once browned add mixture to a 13x9 baking dish.  Stir in 2 cans of cream of celery soup.  Add a sprinkling of savory or poultry seasoning.  Add salt and pepper to taste and stir.  Cover with foil and bake in the oven for 2 hours.  Serve over chicken flavored rice or your whatever rice you choose.