This is a Saturday Chicken variation on a recipe from Peg Bracken's "I Hate to Cook Book" cookbook. It is just one of the everday easy-to-prepare dishes that Bracken includes in her book. You can't go wrong with this one. She adds some parsley garnish, I prefer nuts. Here's the way I've prepared it.

Recipe Instructions:

Serving Size:

Makes 4 - 6 Servings

Ingredients:

• Six large pieces of chicken (breast meat)
• 1 can Campbell's Cream of Mushroom Soup 
• 1 cup Cream (don't substitute with milk)
• Salt
• Paprika
• Garlic salt
• Small package of almond slivers (sliced cashews work too)

Preparation:

• Sprinkle some salt and garlic salt on the chicken. 
• Next coat with some paprika, covering it well. 
• Place the chicken in one layer, in a shallow baking pan. 
• Mix the cream together with the cream of mushroom soup and then pour it over the chicken. 
• Bake uncovered at 350° for about 1-1/2 hours. 
• Sprinkle a layer of almond slivers or other sliced nut such as cashews over the top.