Chicken Casserole Lone Star

Ingredients:

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

Method:

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