1 tb Corn oil
1 Chicken; cut/8ths, 2-1/2 to 3 lb
10 3/4 oz Can cream/celery soup
6 oz Milk
10 oz Pkg frozen lima beans
6 sm Onions
4 Carrots; quartered
1 tb Worcestershire sauce
1/2 ts Salt
Heat oil in a large skillet.
Add chicken; brown well on all sides, about 15 minutes.
Arrange chicken in a 2 qt casserole dish.
Drain of excess fat from skillet; stir soup and milk into skillet.
Bring liquids to boil, blending well and scraping to loosen browned
particles in the bottom of the skillet.
Add beans, onions, carrots, Worcestershire sauce and salt to
skillet, mixing well; pour over chicken.
Cover and bake in preheated 375 F oven 45 minutes.
Remove cover; bake until chicken and vegetables are tender, about
15 minutes longer.
