1 whole chicken, cut up (6-8 pieces)
5-6 potatoes, sliced 1/4 inch thick
2 cans cream of chicken soup
1/2 soup can milk
3 tbsp. Italian dressing
1 med. onion
Salt and pepper
Butter
1 box frozen French cut string beans
(Mushrooms optional substitution for string beans)

Lay potatoes in bottom of baking dish. Place chicken pieces on top of potatoes. Cut onion into quarters and place each section in the corner of the dish. Place slab of butter on each chicken piece.

In a separate bowl combine soup, milk, dressing, and thawed string beans. Mix together. Season to taste with salt and pepper. Pour mixture over chicken. Bake at 375 degrees for 1-1 1/2 hours or until chicken is done.