1 (10 3/4 oz.) can cream of mushroom soup
1 quartered chicken
1 1/2 tsp. dried thyme leaves
2 lb. sweet potatoes, cut in 2-inch chunks (6 c.)
3 c. frozen peas

Heat oven to 350 degrees. Spread undiluted soup over bottom of 4 or 5-quart Dutch oven. Add chicken and turn to coat. Sprinkle with thyme. Add potatoes; mix. Cover and bake 1 1/4 hours. Stir in peas, cover and bake 15 minutes more, or until chicken is done and potatoes and peas are tender.

Serves 4.

I have used a large roasting pan and added chopped leek, broccoli flowers, red pepper chunks, and 1-inch zucchini chunks to the chicken and potatoes. Everything cooks together. Do increase the total cooking time to 2 hours, and stir once after the first hour. Small whole mushrooms at the onset of cooking really dress the meal up.