2 tbsp. oil
2 1/2 lb. broiler-fryer, cut up
1 can Campbell's cream of chicken soup
1 tbsp. lemon juice
1/2 tsp. paprika
1/4 c. chopped red pepper or pimento
2 tbsp. sliced ripe olives
1 tbsp. chopped parsley

In skillet, in hot oil, cook chicken about 10 minutes or until browned. Spoon off fat. Stir in soup, lemon juice and paprika. Reduce heat to low. Cover; simmer 25 minutes, stirring occasionally. Add remaining ingredients. Cover. Cook 10 minutes or until chicken is fork-tender, stirring occasionally. Garnish with lemon slices, if desired. Makes 4 servings.