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

In skillet, brown chicken in shortening; pour off fat. Stir in soup and seasoning. Add carrots, cover and cook over low heat for 45 minutes or until tender. Garnish with parsley. 4 servings.