Title: Glorified Chicken
Yield: 4 servings
2 tb Vegetable oil
3 lb Broiler-fryer chicken, cut
10 1/4 oz Campbell's Cream of Chicken
1/8 ts Each pepper and dried thyme
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 fork-tender, stirring occasionally.
OVEN: Substitute 1 tablespoon melted margarine for oil. In 12 x 8-
inch baking dish, arrange chicken skin-side 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 fork-tender. 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.