This Lone Star Chicken Casserole is the ultimate comfort food for a chilly evening. It features tender chicken pieces slow-cooked in a rich, savory broth infused with Worcestershire sauce and bay leaves. The dish is loaded with hearty root vegetables like carrots, potatoes, and onions, along with earthy mushrooms and sweet peas. The flavors meld together beautifully in the oven, creating a thick, satisfying gravy that coats every bite. It&# 226;ÂÂs a simple, fuss-free recipe that feels homemade and indulgent, perfect for feeding a hungry family or bringing to a potluck. With minimal prep and mostly hands-off cooking, itâÂÂs an easy weeknight dinner that delivers maximum flavor with minimum effort.
Chicken Casserole, Lone Star
Description
This Lone Star Chicken Casserole is the ultimate comfort food for a chilly evening. It features tender chicken pieces slow-cooked in a rich, savory broth infused with Worcestershire sauce and bay leaves. The dish is loaded with hearty root vegetables like carrots, potatoes, and onions, along with earthy mushrooms and sweet peas. The flavors meld together beautifully in the oven, creating a thick, satisfying gravy that coats every bite. It&# 226;ÂÂs a simple, fuss-free recipe that feels homemade and indulgent, perfect for feeding a hungry family or bringing to a potluck. With minimal prep and mostly hands-off cooking, itâÂÂs an easy weeknight dinner that delivers maximum flavor with minimum effort.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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In a small bowl, mix together the flour, salt, pepper, and ginger to create a seasoned coating.
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Dredge the chicken pieces (breasts and thighs) in the seasoned flour mixture, ensuring they are fully coated.
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Melt the margarine in a large skillet over medium-high heat.
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Brown the floured chicken pieces in the skillet until golden on all sides.
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Remove the browned chicken from the skillet and set aside, leaving the drippings in the pan.
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Place the browned chicken pieces into a large baking dish or casserole.
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Sprinkle the remaining flour over the hot drippings in the skillet, stirring to create a roux.
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Gradually whisk in the water, beef bouillon, catsup, Worcestershire sauce, and bay leaves into the skillet.
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Add the whole peeled onions to the sauce mixture and stir well.
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Pour the sauce and onions over the chicken in the baking dish.
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Cover the dish and bake in the preheated oven for 45 minutes.
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Remove from oven and add the quartered potatoes, carrots, and sauteed mushrooms around the chicken.
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Cover and return to the oven to bake for another 35 minutes.
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Stir in the canned english peas and bake uncovered for 10 minutes longer until vegetables are tender.
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Discard bay leaves before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 79.7kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.1g6%
- Cholesterol 29.7mg10%
- Sodium 27.3mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
