1 can Campbell's cream of chicken soup
2 whole chicken breasts (about 1 1/2 lb.) split
2 tbsp. melted butter
Paprika
1 med. potato, cut in 4 slices or 1/3 cup chopped canned tomatoes
1/2 c. water
1/4 tsp. poultry seasoning

Place breasts skin-side down in baking dish (12 x 8 x 2 inches). Brush with butter. Bake at 400 degrees for 20 minutes; turn. Bake 20 minutes more. Sprinkle with paprika. Add tomatoes. Blend soup, water and seasonings. Pour over chicken. Bake 20 minutes more. Makes 4 servings.

Serve with green salad, carrots and French bread.