2 lb. chicken, cut into 8 pieces
2 c. sliced onions
1 c. mushrooms (optional)
1 1/2 c. dry white wine
1 (8 oz.) pkg. rigatoni

Brown chicken in 2 tablespoon oil and 1 tablespoon butter. Remove chicken and saute onions until limp and golden. Add mushrooms.

Put chicken, onions and mushrooms on top of cooked rigatoni in 9x13 casserole. Pour wine over all and bake, covered with foil, in 350 degree oven for 1 hour. (Even better warmed up next day.) Serves 8.