Chicken & Lima Bake

Name: Chicken and Lima Bake
Cook time: P1H
Total time: P1H20M
Yield: 6
Cuisine: Fusion
Ingredients: corn oil; chicken; soup, cream of celery; milk; lima beans; onions; carrots; worcestershire sauce; salt

Yield

6 servings

Prep

20 min

Cook

60 min

Ready

80 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient
1	tablespoon	corn oil
2.5	pounds	chicken cut into 8ths, up to 3 lbs.
1	can	soup, cream of celery
6	ounces	milk
10	ounces	lima beans frozen
6	each	onions small
4	each	carrots quartered
1	tablespoon	worcestershire sauce
½	teaspoon	salt

Ingredients

Amount	Measure	Ingredient
15	ml	corn oil
1.1	kg	chicken cut into 8ths, up to 3 lbs.
1	can	soup, cream of celery
173.4	ml/g	milk
289	ml/g	lima beans frozen
6	each	onions small
4	each	carrots quartered
15	ml	worcestershire sauce
2.5	ml	salt

Directions

Heat oil in a large skillet.
Add chicken; brown well on all sides, about 15 minutes.
Arrange chicken in a 2-quart casserole.
Drain of excess fat from skillet; stir soup and milk into skillet.
Bring liquids to boil, blending well and scraping to loosen 6. Add beans, onions, carrots, Worcestershire sauce and salt to taste.
Cover and bake in preheated 375℉ (190℃)F. oven 45 minutes.
Remove cover; bake until chicken and vegetables are tender, about 15 minutes later.