Recipe - Glorified Chicken

2 tablespoon Vegetable oil
3 pound Broilerfryer chicken, cut
up
10 One fourth ounce Campbell's Cream of Chicken
Soup
1/8 teaspoon Each pepper and dried thyme
(optional)

SKILLET: In skillet over medium heat, in hot oil, cook chicken for 10
minutes or until browned on all sides. Spoon off fat.

Stir in soup, pepper and thyme. Reduce heat to low. Cover; simmer
for 35 minutes or until chicken is forktender, stirring occasionally.

OVEN: Substitute 1 tablespoon melted margarine for oil. In 12 x 8
inch baking dish, arrange chicken skinside up. Drizzle with
margarine. Bake at 375F for 40 minutes.

Spoon soup, pepper and thyme over chicken. Bake for 20 minutes more
or until chicken is forktender. Stir sauce before serving.

Makes 4 servings.

TIP: If desired, remove skin from chicken. Combine soup and 2
tablespoons water before adding to skillet or spooning over chicken.

Posted by Stephen Ceideberg; October 14 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip