Chicken Mexican

• 4 lbs. chicken breasts
• 3 cups water
• 1 tbsp. salt

Simmer until tender. Cool in broth then remove bones.

Boil broth until reduced to two cups.

• 1 tbsp butter
• 1 medium size onion
• 2 green peppers
• 1 clove garlic

Chop onions, peppers, garlic and brown in butter.

• 1 lb. can tomatoes
• 2 small cans drained mushrooms
• ¼ cup chopped parsley
• 1 tsp. sugar
• 1 tsp. pepper
• 1 tsp. chili powder
• ½ tsp. oregano
• chicken broth

Add these ingredients and cook 15 minutes and season further (more salt and chili powder if desired.) Add 1 tbsp. cornstarch and cold water.

Combine in casserole and refrigerate until mealtime. Heat in 400 degrees oven approximately 30 to 45 minutes.