Here's the first chicken dish I made, and I'm still making it now:
Put your chicken pieces in a sprayed casserole dish. Sprinkle chicken with a little pepper (no salt...the soup has enough) and spoon 1-2 cans un-diluted Golden Chicken Mushroom soup over the top. Top with thin slices of tomato, if you want.
Cover with foil and bake in oven at 350 for about an hour, or until chicken is tender and juices run clear when pieces are pricked with a fork.
If you wish, you may cook potatoes along with the chicken. Just slice the washed potatoes, peeled or not, into 3/4-1" wedges, place around chicken, and bake. You may also add a drained can of mushrooms and/or sliced pimentoes at this time.
Serve with a salad or your favorite green vegetable. If you all are bread eaters, I'd recommend heating up rolls from your store's bakery. It's best to keep things simple when you're first learning to cook.
For dessert, here's a simple but delicious chocolate pie recipe I got from my daughter. It's a lowfat recipe, but you can use the regular ingredients instead, if you wish. It will be even richer and creamier that way.
Double Chocolate Pudding Pie
1-1/2 cups cold skim milk; divided
1 package Jello chocolate pudding mix; fat free
1 package Jello white choc pudding mx; fat free
1 tub Cool Whip; fat free
1 graham cracker crust (8 or 9 in)
Pour 3/4 cup milk into a medium bowl. Add chocolate pudding mix and beat on low for 1 minute. Stir in 1/2 of Cool Whip. Spoon evenly into crust. Pour remaining milk into another bowl. Add white chocolate pudding mix and beat 1 minute. Stir in remaining Cool Whip. Spread over chocolate layer. Refrigerate 4 hours, until set.