Chicken Casserole with Potatoes, Mushroom, & Pea

Directions

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, ketchup, Worcestershire sauce, bay leaves and whole onions.

Pour over chicken and bake at 350℉ (180℃). for 45 minutes. Add potatoes, carrots, and mushrooms.

Bake 35 minutes more. Add peas and bake 10 minutes longer.