Persian Chicken - cooking recipe

Ingredients

1 whole chicken, cut up or 6 chicken breasts
1 can cream of chicken soup
1 large onion, chopped
1/4 tsp. turmeric
1/4 tsp. garlic salt
1/3 c. oil
juice from 4 to 6 lemons

Preparation

Remove skin from chicken, if desired.
Mix all ingredients and add chicken.
Cover and marinate 24 to 48 hours.
Bake, covered, at 350\u00b0 for 1 1/2 hours, additional 1/2 hour uncovered.
Makes wonderful gravy.
Serve over rice.