4 large potatoes
onion salt, to taste
3 boneless, skinless chicken breast halves
black pepper, to taste
1 can (10.75 ounce size) cream of mushroom soup
6 ounces water
Preheat the oven to 375 degrees F. Add the melted butter to a large casserole dish and tip the dish to coat the bottom evenly. Slice the potatoes into rounds and place in the bottom of the casserole. Season with onion salt to taste. Slice the chicken into strips and evenly distribute them over the potatoes in the dish. Sprinkle lightly with black pepper. Combine the mushroom soup and water. Spoon evenly over the chicken and potatoes. Cover the dish with foil and bake at 375 degrees for 45 minutes to 1 hour or until bubbly. Serve hot.