Boil raw chicken breasts for 20 minutes. Let chicken cool slightly and cut into one inch cubes. You can also use leftover chicken or rotisserie chicken. Place cubed chicken in a greased 9×13 casserole dish.
In a bowl stir together the condensed soup and sour cream. Add the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.