1. preheat oven to 375. In a large frying pan, heat oil over medium heat. Add chicken and cook until brown, about 5 minutes a side. Remove chicken and set aside.

2. Add onion and celery to pan. Cook until onion is tender, about 3 minutes. Stir in soup and nutmeg. Bring to a boil; remove and reserve 1/2 cup of soup mixture

3. To remaining soup mixture in pan, add potatoes, carrots, orange juice, salt and pepper. Stir well and turn into a greased 13 x 9 x 2-inch baking dish. Top with chicken. Pour 1/2 cup reserved soup mixture over chicken. Bake 50 minutes, until chicken is tender.