Roll chicken pieces in flour that has been seasoned with salt and pepper and brown well on all sides, using a heavy-bottomed pot that can hold all the pieces at once.

Layer potatoes over the chicken and then the green onions on top of the potatoes.

Mix together the soup and water and pour over the top.

Simmer slowly, covered, until chicken is cooked through and potatoes are tender, about 20-30 minutes.

You can serve this meal on plates, but large, shallow pasta bowls work well also.