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 butter. 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 350F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6

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Another Chicken Casserole

9 potatoes, peeled and sliced
1/3 cup butter
1/3 cup all-purpose flour
2 1/4 cups milk
1/4 cup chopped onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
3 tablespoons dry bread crumbs

Boil the potatoes in a large pot for 25 minutes. Drain and set aside. Preheat the oven to 375 degrees F. Grease a 13×9-inch baking dish. In a large saucepan over medium heat, melt the butter. Whisk in the flour until blended. Gradually stir in the milk and cook until the mixture becomes thick and bubbly. Add the onion, chives, parsley, salt and pepper. Add the potatoes into the saucepan and mix together. Pour the mixture into the baking dish. Top with the cheeses and then the bread crumbs. Bake uncovered for 20-25 minutes, o until heated through and the cheese is melted.
Makes 10-12 servings.

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Ultimate Cheesy Potato Casserole