1 (23 oz.) can cream of mushroom soup (family size)
2 celery stalks, chopped
1 onion, chopped
1/2 cup (1 stick) butter
1 (10 lb.) bag chicken quarters (Perdue)

Preheat oven to 400°F.

Cut chicken into desired pieces (drumsticks and thighs). Sit to the side in a covered bowl.

Sauté onion and celery stalks with butter in a skillet. When sautéing is done, turn heat down to low and combine cream of mushroom soup with the onion and celery. Let sit while chicken is being prepared.

Turn oven temperature down to 350°F.

In a baking dish, lay chicken out as desired. Cover with the onion mixture and cover dish with foil. Bake at 350°F for 2 hours or until tender.

Submitted by: Marquette Magee