Recipe - Lone Star Chicken Casserole

2 Chickensbreasts, thighs, &
Drumsticks from both
Flour, salt, & pepper mixed
Ginger to taste
6 Carrots, peeled & quartered
4 tablespoon Margarine
2 tablespoon Flour
1 cup Water
1 (103/4) can beef bouillon
1 tablespoon Catsup
1 tablespoon Worscestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled & quartered
8 ounce 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini