Chicken Casserole

1 large fryer
1 large onion, chopped
1 large green pepper, chopped
1 c. sliced mushrooms
1/3 c. margarine
garlic to taste
1 (14 oz.) can tomatoes
1 tsp. salt
2 tsp. Worcestershire sauce
pepper to taste

Cook large fryer in pressure cooker until done. Let cool and bone the chicken and cut into small pieces. Brown onion, green pepper and sliced mushrooms in margarine. Add garlic to taste. Add chicken pieces, tomatoes, slat, Worcestershire sauce and pepper to taste. Simmer 5 to 10 minutes.

Make a dressing from Pepperidge Farm dressing mix with with wild rice and mushrooms. Pour the dressing in 13x9x2-inch baking pan. Pour the sauce over the dressing and cover and bake for 30 minutes at 350 degrees. Uncover and bake additional 30 minutes. Let stand for 10 minutes before serving.

Vera (Edwards) Evans