Chicken Casserole with Potatoes, Mushroom, & Pea
Chicken Casserole with Potatoes, Mushroom, and Pea recipe
Yield
6 servingsPrep
30 minCook
1½ hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
chicken breasts
|
|
|
| 6 |
carrots
& quartered |
|
|
| 4 | tablespoons |
margarine
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
water
|
|
| 1 | can |
beef stock
|
*
|
| 1 | tablespoon |
ketchup
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 |
bay leaves
|
*
|
|
| 6 |
onions
peeled |
|
|
| 6 |
potatoes
peeled, quartered |
|
|
| 8 | ounces |
mushrooms
sauted |
|
| 1 | can |
green peas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 6 | each |
carrots
& quartered |
|
| 6E+1 | ml |
margarine
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
water
|
|
| 1 | can |
beef stock
|
*
|
| 15 | ml |
ketchup
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2 | each |
bay leaves
|
*
|
| 6 | each |
onions
peeled |
|
| 6 | each |
potatoes
peeled, quartered |
|
| 231.2 | ml/g |
mushrooms
sauted |
|
| 1 | can |
green peas
|
*
|
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.
