3 chicken legs (skinned)
1/3 c. Crisco oil
Seasoned salt
1 bunch green onions (cut up)
1/2 green pepper (cut in long strips)
1 carrot (cut diagonally in 1/4 inch pieces)
1 tbsp. soy sauce
1 can Campbell's Golden Mushroom Soup
1/2 can water

Wash and pat dry chicken and sprinkle with seasoned salt on both sides (to taste). Brown chicken evenly on both sides in oil. Remove chicken from skillet and drain oil.

Place soup and 1/2 can water in skillet with onion, green pepper, carrot and soy sauce; stir well. Return chicken to skillet with above ingredients. Simmer covered for 45 minutes or until carrots are tender. Serves 3-4.