6 Boneless, skinless Chicken Breasts (adjust to your family size)
1 can (10.5 oz) cream of mushroom soup
1 cup cream
Mix salt, garlic salt and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in a 5 quart Dutch oven. Combine soup and cream, whisk to smooth consistency and pour over the chicken. Sprinkle with parsley.
Bake at 300 degrees F. for 3 hours.
Option: Can also cook in a 9 x 13 inch pan. Spread chicken in one layer in baking dish. Spread soup/cream mixture over the chicken; sprinkle with parsley. Bake uncovered at 350 degrees F. for 1.5 hours.