3 1/2 lb. fryer, cut up 2 1/2 c. chicken soup
5 T. margarine 1 T. parsley, chopped
3 T. flour 1 T. chives, chopped
1 1/2 tsp. salt 1/4 tsp. pepper
1 tsp. thyme 1 1/2 tsp. sage
Preheat oven to 350F. Melt 2 Tablespoons margarine in large skillet.
Brown chicken. Remove to greased casserole dish. Melt remaining margarine
in skillet, blend in flour, cook for 1 minute. Add soup gradually. Add
remaining ingredients and bring to boil. Cook 1 minute. Pour over chicken
and bake uncovered for 50 minutes.
