12-16 pieces chicken legs & thighs
2 cans cream of mushroom soup
1 (16 oz.) can chicken broth
1 1/2 tsp. salt
1 tsp. pepper
1 sm. can mushrooms, chopped or sliced

Wash chicken, place on paper towels. Pour cream of mushroom soup in roasting pan. Spread evenly over bottom of pan, then place chicken in mushroom soup. Sprinkle with salt and pepper. Spread mushrooms over chicken, then pour chicken broth over chicken, seal with tin foil. Preheat oven to 350 degrees, cook for 45 minutes.