1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. thin sliced celery
1/3 c. butter
1/2 c. all purpose flour
1 1/4 tsp. poultry seasoning
3 1/2 - 4 c. chicken broth
Chicken chunks (coarsely cut) from 3 1/2 - 4 lb. (whole) cooked chicken fryer (or use 3-4 c. canned)
8-10 sm. white boiling onions, cooked
6-8 carrots, peeled, sliced & cooked
1 1/2 c. cooked peas (frozen is best)
1 (6 oz.) can whole or sliced mushrooms

Cook onion, green pepper and celery in butter until tender, but not browned; blend in flour and poultry seasoning. Gradually stir in broth (use 3 1/2 cups for a thinner gravy, 4 cups for a thicker gravy). Cook and stir until thickened.

Add chicken and cooked vegetables and heat until bubbling. This is delicious served over baking powder biscuits or serve over rice or mashed potatoes. Serve with chilled cranberry sauce. A favorite dish with my family and friends.