Skin and bone 3 large or 6 small chicken breasts (2 pounds).
Place in 11 3/4 x 7 1/2x13/4 inch baking dish; sprinkle with 1 teaspoon seasoned salt and dash paprika.
Drain one 16 ounce can tomato wedges, reserving 1/4 cup liquid.
Arrange tomatoes; 1 medium onion, thinly sliced and separated into rings; and one 4 ounce can sliced mushrooms, drained, over chicken.
Sprinkle 2 tablespoons snipped parsley; 1/2 teaspoon dried oregano leaves, crushed; and 1/2 teaspoon celery seed over all.
Mix reserved liquid; 1 clove garlic, minced; and 1 bay leaf.
Pour over chicken.
Bake at 350Â° for 1 hour.
Uncover; bake 10 minutes more.
Remove bay leaf.
Spoon juices over chicken.