This Lone Star Chicken Casserole is a comforting, family-style dinner that brings together tender chicken pieces and hearty root vegetables in a rich, savory sauce. The dish balances the earthy sweetness of carrots and onions with the robust flavor of beef broth and Worcestershire sauce. It’s perfect for cold evenings or busy weeknights when you need a satisfying meal that requires minimal active cooking time. The layers of flavor develop as it bakes, resulting in a cohesive, warming dish that pairs beautifully with crusty bread or mashed potatoes.
Lone Star Chicken Casserole
Description
This Lone Star Chicken Casserole is a comforting, family-style dinner that brings together tender chicken pieces and hearty root vegetables in a rich, savory sauce. The dish balances the earthy sweetness of carrots and onions with the robust flavor of beef broth and Worcestershire sauce. It&# 226;ÂÂs perfect for cold evenings or busy weeknights when you need a satisfying meal that requires minimal active cooking time. The layers of flavor develop as it bakes, resulting in a cohesive, warming dish that pairs beautifully with crusty bread or mashed potatoes.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a small bowl, mix flour, salt, pepper, and ginger. Dredge chicken pieces in the seasoned flour mixture until fully coated.
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Melt 4 tablespoons of margarine in a large skillet over medium-high heat. Brown the floured chicken pieces on all sides.
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Remove browned chicken from the skillet and place them in a large casserole dish. Reserve the drippings in the skillet.
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Add the remaining 2 tablespoons of flour to the skillet drippings, stirring to create a smooth paste (roux).
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Gradually stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves, and whole onions. Cook until the sauce thickens slightly.
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Pour the sauce and onions over the chicken in the casserole dish.
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Cover and bake for 45 minutes.
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Add quartered carrots, quartered potatoes, and sautéed mushrooms to the casserole. Stir gently to submerge vegetables in the sauce.
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Cover and bake for an additional 35 minutes, until potatoes are tender.
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Stir in the canned peas and bake uncovered for 10 more minutes.
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Remove 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.
Note
The original ingredient list mentions "Drumsticks from both Flour" which appears to be a parsing error. The directions clarify using chicken pieces (breasts, thighs, drumsticks) dredged in flour. Adjust chicken quantity based on desired servings; 2 whole chickens cut up or 2 lbs of mixed cuts work well.
For the "beef bouillon," use 1 (10-3/4 oz) can of liquid beef broth or mix bouillon cubes with water as directed on the package.
If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the casserole during the last 10 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF or in the microwave.
You can substitute butter for margarine if preferred. Fresh ginger can be replaced with ground ginger if fresh is unavailable.
