3 lb. cut up chicken

Brown in hot skillet; sprinkle with garlic powder, salt and pepper. Brown the other side same way; turn heat down. Mix:

1 can cream of mushroom soup
12 oz. evaporated milk
1 sm. can tomato sauce

Spread this on chicken pieces; press 5 to 6 fresh recou leaves into sauce (or use 1 to 2 teaspoons tarragon). Bake at 325 degrees for 2 hours. Remove recou leaves before serving over hot rice: (2 quarts water, 2 tablespoons lemon juice, 1 teaspoon salt--bring to boil; add 1 cup regular rice and boil 18 minutes; drain).