2 1/2 to 3 lb. broiler-fryer chicken, cut up
1 tbsp. butter, melted
1 can Campbell's Cream of Chicken Soup

Oven: In 12x8 inch baking dish, arrange chicken skin side up; drizzle with butter. Bake at 375 degrees F. for 40 minutes. Spoon soup over chicken. Bake 20 minutes more or until chicken is fork tender. Stir sauce before serving. 4 servings.

Skillet: Substitute 2 tablespoons vegetable oil for butter. In skillet, in hot oil, cook chicken about 10 minutes or until browned on all sides. Spoon off fat. Stir in soup. Reduce heat to low. Cover; simmer 35 minutes or until chicken is fork tender, stirring occasionally.