3 chickens, cut into pieces, wings, thighs, legs, breasts
1/2 lb. sliced fresh mushrooms
2 cans cream of chicken soup
1 can mushroom soup
Sherry or white wine to taste (1/3 c. of one NOT both)

Brown chicken in small amount of butter. Place chicken in casserole and pour undiluted soups over chicken. Place mushrooms on top. Refrigerate overnight. When ready to bake, add wine, cover the casserole and bake at 350 degrees for 1 1/2 hours.