3 tbsp. olive oil
2 small onions, chopped fine
1 medium green pepper, chopped fine
1/8 tsp. garlic salt
1 (2 1/2 to 3 lb.) chicken, cooked, deboned and cut up
1 1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. oregano
1/4 tsp. celery flakes
2 tbsp. chopped parsley
2 bay leaves
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1 (10 oz.) can tomato soup
Mushrooms, if desired

Preheat oil in frying pan to 340°F. Add onions, green pepper and garlic salt; cook for 5 minutes. Add chicken, seasonings, tomatoes, tomato sauce and tomato soup; mix well. Reduce heat to about 240°F; let simmer for about 1 hour, stirring occasionally. Serve plain or with spaghetti or elbow or shell macaroni. (I use fresh oregano and flat leaf parsley. I serve it with angel hair spaghetti.)