4 chicken breasts (skinned, boned)
1 pt. heavy cream
1 lemon
1 can Campbell's mushroom soup
1/4 c. butter, melted
Parsley (approx. 2 tbsp.)
Garlic salt (Lawry's has some parsley flakes with it)
Black pepper, coarsely ground

Preheat oven to 350 degrees. Melt 1/4 cup butter in large skillet or frying pan. Fry chicken breasts on both sides a few minutes, until lightly browned. Place chicken in large rectangular baking dish (Pyrex fine). Sprinkle with Lawry's garlic salt and black pepper on both sides, to taste.

In mixing bowl, combine mushroom soup, heavy cream, parsley flakes and juice of 1 whole lemon. Pour mixture over chicken, making sure some gets underneath, too. Bake for 1 hour and serve with steamed, white rice.

Note: For an unusual difference, you can add 1 cup uncooked white rice to the creamy mixture and bake it all together.