4 chicken breasts
1 can cream of mushroom soup
1 chicken bouillon cube
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Tony Chachere's

In Dutch oven brown chicken. Dissolve bouillon cube in 1 cup hot water. Add to pan. Stir in soup, add seasonings and stir. Cover and cook on low for 45 minutes, stirring occasionally. Delicious over mashed potatoes, rice, or biscuits.