Chicken Cacciatore - cooking recipe

Ingredients

1 large can tomatoes
2 cans tomato soup and 1 can water
1 tsp. thyme
1 tsp. oregano
1/2 tsp. garlic powder
1/2 green pepper, chopped
1/2 tsp. celery seed
1/2 tsp. red pepper
1 medium sized onion, chopped
1 bay leaf, crushed
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. Worcestershire sauce
1 large slice ham (at least 1-inch thick)
2 Tbsp. brown sugar
1 tsp. dry mustard
1 c. water
1 c. vinegar
4 chicken breasts, cooked in salt water
1 small can condensed milk
1 small can mushroom stems and pieces, drained
1 can mushroom soup (do not dilute)
1 can chicken noodle soup (do not dilute)
enough Minute rice for 4 or 5 people
seasoned salt and pepper
garlic powder
1 medium sized onion
paprika
2 (8 oz.) glasses water
2 to 3 lb. chuck roast, cubed
enough shortening or bacon drippings to coat bottom of Dutch oven
1/2 c. celery, chopped
1 can onion soup (do not dilute)
3 potatoes, diced
4 carrots, diced
2 tsp. Worcestershire sauce
2 tsp. Heinz 57 sauce
2 tsp. A.1. sauce
1 small can mushrooms
1/4 tsp. garlic powder
1/8 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 c. water
1 fryer
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 can mushroom soup
1/2 stick butter or margarine
1 1/2 c. water

Preparation

Melt butter or margarine and add salt, pepper and garlic powder.
Brush chicken thoroughly after cutting it into serving pieces.
Place in a casserole dish and bake at 350\u00b0 for 45 minutes or until brown.
Remove from oven and add the combination mushroom soup and water and continue baking for approximately 15 minutes more.
Serves 4.