Instructions: Grease a shallow glass baking dish or roaster with butter or margarine. Cut potatoes like thick fires and layer bottom of dish. Cut carrots in strips lengthwise and layer on top of potatoes. Cut onions in quarters and space on carrots. Rinse and dry chicken pieces and place on top, sprinkle with salt and pepper. Pour undiluted soups over all, do not stir, add pats of butter or margarine, cover dish with foil, bake in preheated oven at 425 F for one hour.

Test chicken with fork. Will yield enough for four to six people. add more ingredients if extra servings are needed. Remove foil and take to table, add a nice green salad and supper is ready.

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