6 chicken breasts, boned & skinned
2 med. red potatoes
3 med. carrots
2 stalks celery
1/2 med. onion
Lawry's seasoned pepper
1 can tomato soup

Rinse chicken. Pound with mallet. Cut into 2 x 2-inch pieces. Dice potatoes in 3/4-inch cubes. Peel carrots, cut in half lengthwise, then cut into pieces about 2 inches long. Remove strings from celery; cut into 2-inch pieces. Mince onion. Put all ingredients into a large skillet. Stir to mix ingredients with soup; bring to boil, cover, then cook on low heat for about 25 minutes, or until potatoes are soft. The seasoned pepper is key to this recipe's success. Use several heavy shakes.