3 to 3 1/2 lb. chicken, cut up
Garlic powder
Paprika
1 can cream of mushroom soup (10 3/4 oz.)
1 c. whipping cream
1 c. (8 oz.) water chestnuts, drained and sliced
1 jar (2 oz.) chopped pimento, optional
1/2 c. toasted slivered almonds, optional
1 pkg. frozen peas

Remove skins from chicken. Place in baking dish in one layer. Sprinkle with garlic powder and paprika. In separate bowl, combine soup, cream and water chestnuts. Spoon over chicken.

Bake, uncovered, at 350 degrees for 1 hour or until chicken is tender. Add peas. Sprinkle with pimento, if desired. Bake 10 minutes longer. Sprinkle with almonds, if desired.

Good served with cooked rice or noodles, a tossed salad and crunchy French bread. Serves 4 to 5.