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CHICKEN-VEGETABLE CASSEROLE 
1 cut up frying chicken
Salt, pepper & flour
1/4 c. shortening
1 (16 oz.) can peas, drained
1 (16 oz.) can whole Irish potatoes, drained
2 (10 1/2 oz.) cans condensed cream of chicken soup
3/4 c. milk

Dredge pieces of chicken in flour seasoned with salt and pepper. Brown all sides in hot shortening. Remove chicken to 2 to 3 quart shallow casserole. Add drained peas and drained potatoes. Mix milk with soup and pour over chicken and vegetables. Bake, uncovered at 350 degrees for 45 to 55 minutes or until chicken is tender. Serves 5 to 6.
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