25 chicken legs or breasts
1 (46 oz.) can Cream of Chicken soup
1 3/4 c. water
2 tsp. curry powder
1 tsp. nutmeg
1 tbsp. parsley, chopped
Sprinkling of rosemary

Place raw chicken, skin side up in a greased pan. Bake uncovered, 45 minutes in 400 degree oven. Meanwhile, combine soup, water, curry powder, nutmeg and parsley. Heat. Pour mixture over chicken. Sprinkle lightly with rosemary. Bake until done, about 30 minutes. Yield 25.