Wonderful Chicken

Pam Clotiaux Howard (originally from Velma Davis Howard)

Yield: 8 servings

This recipe was from my mother-in-law, Velma. It really is good, and we still enjoy it. I always use a large pyrex casserole dish to bake this in and then serve it over cooked rice. (Dec 1996)

I think this dish replaced Chicken Spaghetti as the standard dish at our family gatherings. —Cheri Clotiaux Stringer (Dec 1996)

2 fryers
2 onions, chopped
2 bell peppers, chopped
1 (14.5oz) can tomatoes
1 (10.75oz) can tomato soup
1 (10.75oz) can cream of mushroom soup
2 (4oz) cans mushrooms
1 Tbsp oregano
4 Tbsp fresh parsley, chopped
1 1/2 tsp chili powder
1 tsp salt
1 Tbsp brown sugar

Cook chickens and reduce stock to 2 cups. Brown bell peppers and onion in bacon fat. Add peppers and onions to broth and all other ingredients. Cook for 30 minutes. 

Bone chicken and put in casserole dish. Spoon mixture over chicken. Refrigerate overnight. 

Bake at 350˚F for 1 hour.