2 lb. cut-up frying chicken
2 tbsp. shortening
1 can cream of chicken soup
1/2 soup can milk
1/4 tsp. each poultry seasoning; salt, dash of pepper
4 carrots, cut in quarters
6 sm. onions
1 pkg. frozen lima beans

In skillet, brown chicken in shortening; place in 2 quart casserole. Pour off drippings. Blend into skillet chicken soup, milk, poultry seasoning, salt and pepper. Add carrots, onions, lima beans sand cover; cook 20 minutes, stir.

Pour over chicken; cover; refrigerate immediately. Remove 1 hour 15 minutes before serving. Bake covered at 375 degrees for 1 hour; uncover; bake 15 minutes more or until chicken is tender. 4 generous servings.