Categories: Poultry, Casseroles 
      Yield: 6 servings 
  
      2    Chickens--breasts, thighs, &        1    (10-3/4) can beef bouillon 
           Drumsticks from both                1 tb Catsup 
           Flour, salt, & pepper mixed         1 tb Worscestershire sauce 
           Ginger to taste                     2    Bay leaves 
      6    Carrots, peeled & quartered         6    Small, peeled onions 
      4 tb Margarine                           6    Potatoes, peeled & quartered 
      2 tb Flour                               8 oz Mushrooms, sauteed 
      1 c  Water                               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 
       SOURCE: Lone Star Legacy