Small broiler or frying chickern cut into serving pieces. Brown chickern in butter in heavey iron skillet.
Then place in casserole as they are done.

Pour (2) cans of mushroom soup into the hot skillet which you have just removed the chicken pieces.
(If you use condensed mushroom soup remove two or three spoonfuls and dilute it with (1) half can
of consumme, or (2) bouillion made with a cube.) As the soup heats, scrape up all the brown goodness
from the bottom of the pan, and add 1 teaspoon worcestershire sauce, (4) tablespoons chopped parsley,
(4) cloves of crushed garlic, (2) tablespoons of scraped onion a pinch of dried thyme, marjoram or rosemary
(be wary if herbs it is easy to overdo them) salt and freshly ground black pepper to taste.

Pour over chicken, cover and bake at 350 degrees for and hour.

Meanwhile lightly saute in butter the whole caps of 1 pound large mushrooms, after the casserole has been
in the oven for 45 minutes, take it out and arrange the mushroom caps over the top of the chicken.
Replave the cover, and finish baking.