Chicken Stew

This is excellent and tastes like the old fashioned stew made with roux but is alot less work, enjoy!

1 cut up chicken
1 can cream of mushroom soup
1 soup can of water
2 TBS. kitchen bouquet
1 TBS. Worstershire sauce
1 pkg. Lipton Onion Soup Mix
1 chopped onion
1 chopped bell pepper
can of mushrooms (as much as you like)

Brown the chicken in enough oil to just cover the bottom of a heavy pot then add all the ingredients and bake at 350 for 1 1/2 hours covered. (I season the chicken before I brown it, watch the salt, the soup mix has alot). Serve over rice for the Louisiana version, or noodles.