One of the first things I cooked for my grandson. He still loves it. But I will admit, he yearns for the taste of something other than chicken occasionally. Ha.
The recipe calls for a whole fryer, but since we like the breasts, that's all I use for this recipe.
If you use a whole fryer, cut it up and place in a baking dish. I use only breasts with skin. The flavor from the skin really makes this dish. Mix the whipping cream with the mushroom coup well and pour over the chicken. No need to season as there is more than enough salt in the soup.
Cook at 350* til chicken is tender and skin is browned.
The sauce made from the mixture of cream, mushroom soup and juices from the chicken have a very unique taste and really does stand out if spooned over a fresh homemade biscuit. Rice, or mashed potatoes work also.