2 (2 1/2 lb. each) chickens, cut into serving size pieces
1 (6-8 oz.) can sliced mushrooms
1 (8 oz.) can tomato sauce
1 c. coarsely chopped celery
1/2 c. finely chopped onion
1 clove garlic, finely minced
2 tsp. salt
1 1/2 tsp. Italian seasoning
1/4 tsp. ground black pepper

Place chickens in a baking pan. Brown in a preheated 500 degree oven for 15 minutes, turning once. Reduce heat to 350 degrees. Transfer chickens and pan drippings to an oven proof casserole. In a small saucepan combine mushrooms with remaining ingredients; bring to a boiling point. Reduce heat and simmer 10 minutes. Pour over chicken. Cover and bake 45 minutes or until chicken is tender. Yields 6 portions.