4 lb. chicken parts (wings, thighs, drumsticks)
1 lg. can sliced mushrooms
2 lg. onions, sliced
1 med. jar green pimento olives
To own taste - add: Garlic salt Pepper Seasoned salt
1 lg. can chicken broth
1/2 c. water (more if needed)

Heat butter in large skillet and brown chicken on both sides. Using a large roasting pan, alternate chicken, sliced onions, mushrooms and olives until all parts are used up. Reserve a few onions, mushrooms and olives for final layer. Cover and cook until tender, about 1 hour in oven set at 350 degrees.

Can be served on a platter alone or on a bed of wild rice.