4 lbs. chicken breasts
1 tbsp. water (to be mixed with cornstarch)
2 green peppers, chopped
4 tbsp. parsley flakes
1 tsp. sugar
1 tsp. pepper
1 tsp. oregano
4 c. water
1 tbsp. butter
1 med. onion, chopped
16 oz. can tomatoes with liquid
2 sm. cans mushrooms (sliced or pieces and stems)
1 tbsp. chili powder
1 tbsp. or more cornstarch

Simmer chicken in 4 cups water until tender (approximately 30 minutes); cool in broth. Remove meat from bones in fairly large pieces. Boil broth, uncovered, until reduced to 2 cups.

In buttered skillet saute onion and green peppers 3 minutes or so. Add tomatoes with liquid, mushrooms, parsley flakes, sugar, pepper, chili powder, oregano, salt to taste and broth. Mix cornstarch with cold water and add to thicken.

Put chicken in casserole and cover with sauce; refrigerate overnight. Heat in 400 degree oven 30 to 45 minutes or until hot and bubbly. Serve with rice, if desired. Serves 6.