2 fryers, cut up
1 can chicken noodle soup
1 sm. onion, chopped
1 sm. bell pepper, chopped
2 tbsp. flour
1 c. milk
1/4 c. sherry (the real stuff)

Dilute soup with 3/4 can water. Bring to boil and simmer 5 minutes. Strain and reserve broth. Line bottom of large oblong baking dish with noodles. Flour and season chicken and brown in a small amount of oil. Arrange chicken in baking dish.

Cook onions and bell pepper in pan where chicken was browned. Add flour, soup broth and milk to this mixture and simmer until thick. Add sherry and simmer a few more minutes. Pour over chicken and cover with foil. Bake at 325 degrees for 1 hour or more until chicken is tender.