Smothered Chicken

Author: Cathy Haraway

Ingredients:

Chicken cut (2 wings, 2 legs, 2 thighs, 2 breasts)
1 large can cream of chicken soup (undiluted)
Salt and pepper to taste
8 pieces bread (for toast)

Method:

Place chicken on a casserole dish in a single layer. Cover chicken with soup and bake in a 350F oven for 1 to 1 1/2 hours. Toast the bread just before serving smothered chicken on top of the toast using about 2 pieces of toast per serving.