Title: Chicken Casserole, Lone Star
Categories: Poultry Casserole Beef
Yield: 6 Servings
| 2 | | Chickens--breasts, thighs, & |
| | | Drumsticks from both |
| | | Flour, salt, & pepper mixed |
| | | Ginger to taste |
| 6 | | Carrots, peeled & quartered |
| 4 | tb | Margarine |
| 2 | tb | Flour |
| 1 | c | Water |
| 1 | | (10-3/4) can beef bouillon |
| 1 | tb | Catsup |
| 1 | tb | Worscestershire sauce |
| 2 | | Bay leaves |
| 6 | | Small, peeled onions |
| 6 | | Potatoes, peeled & quartered |
| 8 | oz | Mushrooms, 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