Chicken Casserole~ Lone Starcasseroles, main dish, poultry 2 chickens--breasts, thighs, & 1 drumsticks from both 1 flour, salt, & pepper mixed 1 ginger to taste 6 carrots, peeled & quartered 4 tablespoon margarine 2 tablespoon flour 1 cup water 1 (10-3/4) can beef bouillon 1 tablespoon catsup 1 tablespoon 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 ~-- |
