Don't worry if it seems like a lot of onions when you first put them in. They cook down and don't overpower the sauce. I use chicken legs and thighs but you can try it with any chicken. Just remember to cut down the cooking time if you use boneless meat.
3 lbs. chicken parts
3 Tblspn. salad oil
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Tomato Soup
1 1/2 tsp. minced garlic
1 med to large onion sliced in thin strips
Mix soups together in a bowl or in the pan (somewhat harder but saves washing the bowl.) Then pour over chicken pieces. Stir in remaining ingredients.
Cover; simmer on med low for 45 minutes or until tender. Stir often and turn chicken to avoid sticking and over browning. Serve with rice. Makes 6 servings
Recipe source: Campbell's Soup slightly revised by me.