1 fryer, cut up
3 - 4 tsp. butter
1 lg. onion, sliced
1 tbsp. garlic powder
2 tsp. basil
1 lg. bay leaf
1 can Campbells cream of mushroom soup
Peanut or olive oil, about 2 tbsp.
1/4 c. chopped bell pepper
2 1/2 c. water

Melt butter and oil in large skillet. Brown chicken pieces on both sides. Remove from skillet an drain oil except 1 tablespoon. Saute onions and pepper in remaining oil. Lightly season chicken if desired. Return to skillet with onions and peppers. Add garlic powder, basil, water and bay leaf. At medium heat, cook until mixture begins to boil. Reduce heat, add mushroom soup and simmer for 1 1/2 hours, or until meat is tender. Serve with a pot of cooked rice. Don't forget the hot sauce!