London Chicken



  1. 24 pieces of chicken (breasts, legs, and second joints)
  2. butter (enough to brown chicken)
  3. 3/4 lb. sliced mushrooms (can use canned, drained)
  4. 2 cans cream of chicken soup
  5. 1 can mushroom soup
  6. sherry or white wine to taste, (about 1/4 c.)


  1. 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 at 350° for 1 1/2 hours. Makes 12 servings.