Chili Chicken Casserole

poultry

2 each broiler-fryers, cutup
2 tablespoon butter
2 tablespoon vegetable oil
2 each medium onions, chopped
1 1/2 teaspoon poultry seasoning
4 tablespoon soy sauce
6 tablespoon tomato pur'ee
2 tablespoon chili powder
1 cup medium dry sherry

IN SEASONED FLOUR, DREDGE CHICKEN PIECES IN CASSEROLE. BROWN CHICKEN IN HEATED BUTTER AND OIL. COMBINE REMAINING INGREDIENTS, STIRRING TO MIX WELL. YOU MAY PREPARE IN ADVANCE TO THIS POINT AND STORE IN REFRIGERATE. INCREASE BAKING TIME. OVER CONTENTS OF CASSEROLE, POUR LIQUID MIXTURE. COVER AND BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL CHICKEN IS TENDER. SERVE WITH RICE AND OR CORN BREAD. MAKES 4 SERVINGS.