4 boneless chicken breasts
1 can cream of chicken soup
flour
lard
salt and pepper

Cut chicken into chunks; flour and fry in lard in iron skillet until done, adding salt and pepper while frying. Remove pieces; drain grease, leaving cracklings. Add can of condensed chicken soup and a little water to thin and simmer chicken for 15 minutes. (May also be cooked in metal skillet.) Serve with mashed potatoes.