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CHICKEN CASSEROLE, LONE STAR

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