6 chicken breasts
6 lg. potatoes
1 can cream of mushroom soup
2 lg. onions
Salt & pepper to taste

Salt and pepper chicken breast, roll in flour, brown on both sides; set aside.

Scrub and cut potatoes in 2 or 3 pieces, salt and pepper. Brown on both sides; set aside.

Quarter onions and saute.

You can use a cooking bag if you prefer or wrap in Reynolds Wrap. Place chicken breasts, then potatoes and onions on top then spoon mushroom soup over all. Close up and bake at 325 degrees for 1 1/2 hours.