Make it now, bake later.. London Chicken
so simple and delicious!
24 pieces of chicken, breasts, legs. & second joints.
butter, enough to brown chicken
3/4 lb. sliced mushrooms, can use canned, drain.
2 cans cream of chicken soup
1 can mushroom soup
sherry or white wine or chicken broth to taste, about 1/4 c.
Brown the chicken in butter. then brown mushrooms,
if using fresh ones.
Place chicken in a large casserole.
Mix the soups, undiluted and pour over chicken.
Place mushrooms on top.
Refrigerate,
When ready to bake, add wine, cover the casserole
and bake 350 for 1 1/2 hours.
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