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Chicken Casserole, Lone StarRecipe : Chicken Casserole, Lone Star
Procedure :
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 ~-- |
