Casserole of Chicken, Peas, and Carrots
1 cut-up broiling chicken
1/4 cp seasoned flour
2 tbsp bacon fat or oil
1 1/2 cps sliced carrots, partly cooked or frozen
2 cps large green peas, canned or frozen
1 cp water
1 can undiluted cream of mushroom soup
1 tsp Worcestershire sauce
salt and pepper
3 bacon slices
1 - Shake chicken 2 or 3 pieces at a time, in a paper bag with seasoned flour (1/2 tsp salt, dash of pepper)
2 - Quickly brown in hot fat, turning once.
3 - In a greased shallow casserole, arrange a layer of chicken, a layer of carrots and a layer of peas.
4 - Repeat layers.
5 - To the pan in which the chicken was fried, add water, mushroom soup and Worcestershire.
6 - Bring to a quick boil, stirring to pick up the little pieces that cling to the pan.
7 - Add salt and pepper to taste.
8 - Pour over chicken.
9 - Top with bacon.
10 - Cover and bake at 350 degrees F. until chicken is tender enough to eat with a spoon.