• 1 large chicken breast, split and boned
• 2 tablespoons Vegetable oil
• 2 medium-sized potatoes, peeled and sliced
• 2 medium-sized Vidalia sweet onions, peeled and sliced
• 1 can (10 3/4-oz) cream of mushroom soup, undiluted
• Paprika

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350° for 1 hour.

Yield: 2 servings