1 lg. chicken, cut and skinned
4 potatoes, cut in half
4 carrots, cut in 2-inch length
1 lg. onion, chopped
1 green pepper, chopped
1/2 c. green onion
4 stalks celery, 2 inch cuts
1 c. shredded cabbage
1 can chicken stock
1 can cream of mushroom
1 c. water

Take skinless chicken, potatoes, carrots and celery and place in a large baking pan. Mix onions, peppers, green onions, cabbage in a large bowl with soup, chicken stock and add 1 cup of water, 1/2 teaspoon salt, 1/2 teaspoon Season-All, 1/2 teaspoon Lea & Perrin's. Pour over chicken and vegetables. Cover and bake for 1 1/2 hours at 375 degrees. Remove top and continue to bake 10 to 15 minutes or until browned.