6 lbs. boneless chicken
3 lg. cans mushroom stems & pieces
4 pkts. MBT chicken broth
2 c. water
3 jars Progresso sweet fried peppers & onions
1 c. white cooking wine
Egg & seasoned bread crumbs to coat chicken

Cut chicken into bite-size pieces, coat with egg and bread crumbs. Fry both sides. Saute mushrooms, peppers and onions in oil from jar. Dissolve broth in 2 cups boiling water. Put chicken in large baking dish, pour broth over chicken, add peppers, onions, mushrooms and wine. Cover with foil. Bake at 350 degrees for 1 1/2 hours. Serve over rice. Serves 12 to 15.

If recipe looks dry, water may be added. Recipe may be halved. Great idea for pot luck suppers. May be prepared ahead and frozen.