2 fryers, cut up
2 tbsp. olive oil
2 (15 oz.) cans tomato sauce
2 (15 oz.) cans Italian style stewed tomatoes
2 med. onions, chopped
1 sm. bell pepper, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
1 qt. jar Classico ripe olives & mushroom pasta sauce
Basil, crushed (opt.)
1 can sliced mushrooms
1 can chicken broth
1 env. onion gravy

Cook chicken in a 400 degree oven until brown. While chicken is cooking, brown the onions in the olive oil until brown. Add the tomatoes and cook until half reduced. Add the bell pepper, celery and garlic. Remove chicken from oven and add to the tomatoes. Cook, covered for about 15 minutes. Add the Classico sauce, mushrooms and onion gravy mixed with the chicken broth and sprinkle with basil. Let cook for 30 minutes. Serve over pasta. Serves 14.