1 can cream of mushroom soup
2 lbs. chicken parts
2 tbsp. shortening
1/4 tsp. poultry seasoning
1 c. sliced carrots
Chopped parsley

Flour chicken and brown in shortening, drain off fat. Stir in soup, seasoning and carrots. Cover. Cook over low heat for 45 minutes or until tender. Garnish with parsley. Serves 4.