1 chicken, cut up
Water
1 c. red wine
1 bay leaf
3 or 4 peppercorns
Pinch of oregano
Pinch of basil
Generous shake of chives
1 stick cinnamon
Cauliflower, bite size pieces
Peas
Carrots, bite size pieces
Broccoli, bite size pieces
Or other favorite vegetables
1 onion, chopped
1 green pepper, choped
1 red pepper, chopped (substitute pimento if red pepper is not available)
1 rib celery, chopped
4 oz. mushrooms (fresh or canned)
Ripe olives, chopped, as desired
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 c. rice, cooked in reserved stock
Cheddar cheese, grated

In a tea ball put, bay leaf, peppercorns, oregano, basil, chives and cinnamon. In a stew pot, combine chicken pieces, water, wine and tea ball. No salt. Cook until chicken is tender. Reserve liquid. Discard spices. Use the liquid to steam cauliflower, peas, carrots, broccoli and any other favorite vegetables. Reserve liquid again and use required amount to cook rice.

When chicken is cool, skin, debone and cut into bite size pieces. In a Dutch oven, saute onion, green pepper, red pepper (if pimento is used, do not saute), celery and mushrooms. In a large mixing bowl, combine chicken, vegetables, olives, sauteed onion and pepper and soups. Mix well. Place layer of rice in bottom of a 4-quart casserole. Add a layer of chicken mixture. Repeat once more. Sprinkle with cheese. Bake at 325 degrees for 20 minutes or until cheese bubbles. Serve with green salad and garlic bread.

NOTE: If making only a small amount, chicken breast may be used. Adjust amount of vegetables and rice accordingly. May need to use only 1/2 can each of soup, depending on total quantity of chicken and vegetables.