Make-Ahead Cajun Chicken and Mushrooms

Make-Ahead Cajun Chicken and Mushrooms 1 cut-up chicken or 5-6 chicken breasts 1/4 cup butter 1/2 cup flour 1-1/2 cups chopped onions 1-1/2 cups chopped celery 1 cup chopped green bell peppers 1/2 cup red bell peppers 1-2 cloves chopped garlic 2-1/2 cups hot chicken broth or hot water 4-6 ounces sliced mushrooms 1 bay leaf 1/4 teaspoon cayenne pepper 2 teaspoons Worcestershire sauce 2-3 drops hot sauce 1/2 teaspoon seasoned salt Parsley for garnish or chop and add for fresh flavor Brown chicken pieces in large skillet. Melt butter in Dutch oven over medium heat. Stir in flour and continue to stir until a rich milk chocolate brown. Add onions, celery, peppers and garlic. Cook until softened. Add hot water or broth to vegetables, stirring as you go. Add remaining ingredients, including browned chicken. Cover and simmer for 1 hour. Remove bay leaf before serving over rice. Even better served the next day. Notes I usually cut up a whole chicken but you could use any chicken pieces you already have or prefer such as boneless, skinless breasts or thighs. You don't have to remove the skin but I wouldn't have it otherwise. Because I used a whole chicken, I had the back and wings leftover to make fresh broth--just boil in a pot of water adding a little salt and pepper.