Found this one on the back of a Campbell's Soup Italian Tomato Soup can many years ago...
4 chicken breast halves or legs
1 can italian tomato soup
1 tbsp packed brown sugar
1 tbsp water
1 tbsp vinegar
1 tsp dry mustard
Remove skin from chicken. In a 7 x 11 inch baking dish, arrange chicken. Bake at 375F for 30 minutes. In a small bowl, combine remaining ingredients, spoon over chicken. Bake 30 more minutes or until chicken is no longer pink and juices run clear. Stir sauce before serving. Makes 4 servings.
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