4 to 6 chicken breasts (or other favorite chicken part)
1 pkg. McKenzie's seasoning mix (celery, garlic, onion and peppers)
1 1/2 pkgs. onion soup mix (Lipton)
1 large can Campbell's cream of chicken soup (family size; I use fat free)
1/2 to 1 can warm water (use empty soup can)
1-2 tsp. Kitchen Bouquet

Vegetables:

red potatoes, cut very large
baby carrots

Seasonings:

McKenzie's coarse ground black pepper
Zatarain's seasoning salt
McKenzie's garlic herb seasoning
3 to 6 tsp. butter

Garnish:

fresh minced parsley
Mahatma yellow rice (cooked according to package directions)

Preheat oven to 350°F.

Cut red potatoes leaving them large and rinse baby carrots, leaving them whole.

In a mixing bowl, mix cream of chicken soup and onion soup mix with water (gravy should be the consistency of thick pancake batter).

Add 1-2 teaspoons of Kitchen Bouquet until the gravy is the color of an old penny.

Remove skin and fat on chicken, rinse, and season very lightly with black pepper, Zatarain's seasoning salt, and McKenzie's Garlic Herb Seasoning, rubbing seasonings into the chicken.

Arrange chicken in a deep baking pan.

Pour McKenzie’s seasoning mix over raw chicken.

Place potatoes and carrots over seasoning mix.

Pour gravy over chicken and vegetables.

Place pats of butter over the potatoes poking out of the gravy so they do not dry out during baking.

Cover with foil and bake at 350°F for 1 hour occasionally basting chicken with the gravy so the meat doesn't dry out.

Remove foil after cooking time and bake another 30 minutes or until the top of the chicken is brown and the gravy has thickened.

If gravy cooks down too low, add a little water. If gravy is too thin, smash a few potatoes.

Sprinkle tops of cooked chicken/vegetables with fresh minced parsley and serve with yellow rice.

This goes great with sweet peas and yeast rolls!

Serves 4 to 6.

Submitted by: Stacey Kimbrough