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Chicken Casserole Lone Star


2 chickens--breasts, thighs, &
1 drumsticks from both
1 flour, salt, & pepper mixed
1 ginger to taste
6 carrots, peeled & quartered
4 tbsp margarine
2 tbsp flour
1 cup water
1 (10-3/4) can beef bouillon
1 tbsp catsup
1 tbsp 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 ~--


Servings: 6



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