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LONDON CHICKEN 
24 pieces of chicken (breasts, legs, thighs, etc.)
Butter (enough to brown chicken; we used 4 tablespoons)
3/4 lb. fresh mushrooms, sliced
2 cans about 10 oz. each, cream of chicken soup
1 can about 10 oz., cream of mushroom soup
Sherry or white wine to taste (we used 1/4 c.)

Brown the chicken in the butter in a large skillet over medium high heat. Remove and place the chicken pieces in a large casserole dish and set aside. Brown the mushrooms in the same skillet.

Stir the undiluted soups together and pour over the chicken. Place the mushrooms on top. Refrigerate. When ready to bake, pour the wine on top, cover the casserole and bake at 350 degrees for 1 1/2 hours. Serves 12.

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