6-8 chicken breasts or thighs
2 cans cream of mushroom soup
1 (8 oz.) carton sour cream
1 can French fried onions
Garlic salt

Spray bottom of casserole dish with vegetable spray. Sprinkle each piece of chicken generously with garlic salt and arrange in dish. Spread soup over chicken and dollop sour cream over and around chicken. Cover with onions. Cover loosely with foil and bake for 1 hour at 400 degrees.

I like to serve this with a salad and baked potatoes, which can be cooked at the same time as the chicken and you have 1 free hour!