1-1 1/2 lb. boneless, skinless chicken breasts
2 cans cream of mushroom soup
1 tbsp. Season All
1/2 tsp. black pepper
2 bay leaves
2 tbsp. dried minced onions
2-3 dashes cayenne pepper
1/8 tsp. garlic powder
1/4 c. beer, optional

In large non-stick frying pan, mix all spices in together with cream of mushroom soup and beer. Add chicken breasts and simmer covered over low heat for 1-1 1/2 hours, stirring occasionally. Make rice to serve with the mushroom sauce.