3-4 chicken breasts
1 can Amy's Cream of Mushroom Soup
1/2 to 3/4 mayonaise
1 packet Lipton Onion Mushroom Soup Mix
1/4 cup cold water
2 tablespoons cornstarch
Pre-heat oven to 350 degrees. Put chicken in casserole dish (I used my Pampered Chef Deep Dish Baker). Mix soup, mayonaise and soup mix. Spread over chicken. Cover and bake for 1 hour. After baking, remove chicken from casserole dish. Combine cold water and cornstarch in a small covered jar, shaking briskly. Add to soup mixture, stirring with a whisk to remove lumps. Heat 3 minutes in microwave on high, stopping to stir after each minute.
This is very good served with rice or mashed potatoes.