1 (10 3/4 to 11 oz.) can cream of chicken condensed soup
1/2 tsp. oregano
1/2 c. water
2 c. finely crushed corn flakes
1/4 c. finely chopped walnuts
1/3 c. all-purpose flour
2 lb. chicken parts

In deep pie plate, stir soup, oregano, and water until smooth. On wax paper, combine flakes and walnuts. On second sheet of wax paper, place flour. Coat chicken with flour, then soup mixture. Then crumb mixture. Place in jelly roll pan. Bake at 375 degrees for 1 hour. Makes 4 servings.