Baked Chicken

1 (2-1/2 to 3 pound) chicken, cut into serving pieces
2 bay leaves
1/2 cup Italian salad dressing
1 (2.4-ounce) package dry onion soup mix
1/4 teaspoon dried oregano
1 (4.5-ounce) can whole mushrooms, drained
2 medium tomatoes, quartered

1. Preheat oven to 350*F (175*C).
2. In a greased 13 x 9 x 2-inch baking pan, arrange chicken; tuck bay leaves around chicken.
3. In a small bowl, combine the salad dressing, onion soup mix and oregano. Pour mixture over chicken.
4. Bake uncovered in preheated oven, basting occasionally, for 40 minutes. Add the mushrooms and tomatoes and bake an additional 20 minutes or until chicken and vegetables are tender.

Makes 4 to 6 servings.