Chicken Casserole, Lone Star

Title: Chicken Casserole, Lone Star
Categories: Chicken, Casserole
Yield: 6 servings

2 Chickens--breasts, thighs, & 1 Drumsticks from both
1 tb Catsup
Flour, salt, & pepper mixed 
Can beef bouillon
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