4 whole chicken breasts, skinned
2 c. water
2 chicken bouillon cubes
2 env. Lipton cream of chicken soup
3 tbsp. cornstarch
Cooked rice or noodles

Bake chicken breasts without skin in 375 degree oven until done. Remove bones. Heat 2 cups water with 2 chicken bouillon cubes. Add 2 envelopes Lipton cream of chicken soup. Stir in 3 tablespoons cornstarch to thicken. Arrange chicken on bed of cooked rice or noodles. Pour sauce over chicken. Makes 4 large servings.