2 fryers, disjointed or 10 to 12 chicken breasts
Butter or oil for browning
1 c. flour
1 1/4 c. butter
3 med. onions, chopped
3 bell peppers, chopped
1/2 bunch celery, chopped
5 c. hot water
1 bay leaf
2 tsp. Worcestershire sauce
1/2 c. Picante sauce
1/4 tsp. poultry seasoning
Salt & pepper to taste
1 (12 oz.) can mushrooms

Salt and pepper chicken. Brown lightly in butter or oil. Remove from fire and drain. In a large Dutch oven make a roux of flour and butter, stirring constantly, until it turns a rich brown. Add chopped vegetables to the roux and stir until slightly softened. Slowly add hot water, stirring constantly. Add the chicken and seasonings. Cover and simmer about 1 hour. Stir occasionally to prevent sticking. Add mushrooms the last 10 minutes. Serve over rice. Yield: 8 servings.