1 (2 to 3 lb.) chicken, cut up and frozen
4 or 5 carrots, cut in 1 inch chunks
4 to 5 pieces celery, cut in 1 inch chunks
1 medium or lg. onion, quartered
1 can cream of chicken (or mushroom) soup
1 soup can water
Salt and pepper to taste

Place frozen chicken in large casserole or roaster. Arrange vegetables around and on top of frozen chicken. Mix soup with water and pour over chicken. Cover. Bake at 400 degrees at least 2 hours or until done. Serves 6 to 8.

Note: 1 (2 pound) bag of frozen vegetables for stew may be substituted for fresh vegetables. This served with fresh baked frozen bread and a afresh fruit salad or fruited Jello salad makes a complete meal.