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1 whole chicken, cut up

2 tablespoons vegetable oil

1 (10.75-ounce) can cream of mushroom soup

1/4 cup dry sherry

1 large onion, chopped

1. In a large skillet, brown chicken in oil. Drain excess oil.
2. Stir in undiluted soup, sherry, and onions. Cover, and simmer for 30 minutes or until done. Stir occasionally.

Makes 6 servings.