2 1/2 to 3 pounds chicken parts or chicken breasts
2 TBSP melted butter
1 10.5 oz can Cheddar cheese soup, undiluted
2 TBSP chopped pimiento
1/2 tsp chili powder
1 1/2 tsp dried parsley flakes
Preheat oven to 400̊. Arrange chicken parts in a single layer in baking dish. Drizzle chicken with the melted butter. Bake, uncovered, for 35 minutes. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
Please note that you can use assorted pieces of chicken with skin and bones. If you do, place in the dish skin side down and bake for 20 minutes. Turn skin side up and bake another 15 to 20 minutes. I personally prefer boneless, skinless chicken breasts or boneless, skinless chicken thighs.