8 thighs and 4 breasts, halved
2 cans golden mushroom soup
2 cans cream of chicken soup
1/2 lb. sliced fresh mushrooms
1/2 chopped onion
1/2 bunch chopped green onions
1/2 c. Madeira wine (Paul Masson)

In large frying pan, brown the thighs and halved chicken breasts. Place chicken in a large roasting pan.

Brown or saute the onions, both kinds, and fresh sliced mushrooms. Add the 4 cans of soup and 1/2 cup Madeira wine in frying pan. Mix together and bring to a boil. Pour entire frying pan with all mixed ingredients over the chicken pieces.

Cover pan tightly with aluminum foil and bake at 350 degree oven for one hour. Serve over rice or fettucini noodles.