1 (2 lb.) whole chicken
4-6 potatoes
1 can Cheddar cheese soup
1/3-1/2 can chicken broth
Salt and pepper

Cook and bone 2 pound whole chicken. Butter a 9 x 9 inch pan. Place chicken around bottom of pan. Peel potatoes (one per person) and slice on top of chicken. Salt and pepper lightly. Stir 1 can Cheddar cheese soup in medium bowl. Blend in 1/3-1/2 can chicken broth. Pour over potatoes, covering all. Bake uncovered at 350 degrees for 65-75 minutes. This recipe won 5th place in a Campbell Soup Contest.