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Title: Lone Star Chicken Casserole
Categories: Poultry Casserole
Yield: 6 Servings

2 Chickens--breasts, thighs, &
  Drumsticks from both
  Flour, salt, & pepper mixed
  Ginger to taste
6 Carrots, peeled & quartered
4tbMargarine
2tbFlour
1cWater
1 (10-3/4) can beef bouillon
1tbCatsup
1tbWorscestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled & quartered
8ozMushrooms, sauteed
1 (8 oz) can english peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6 SOURCE: Lone Star Legacy

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