Chicken Cacciatore

• 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

1. Melt butter or margarine and add salt, pepper and garlic powder.
2. Brush chicken thoroughly after cutting it into serving pieces.
3. Place in a casserole dish and bake at 350u0b0 for 45 minutes or until brown.
4. Remove from oven and add the combination mushroom soup and water and continue baking for approximately 15 minutes more.
5. Serves 4.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080464 (may not work)