12 chicken thighs
4 med. onions, chopped
2 c. corn (if canned, drain)
2 c. peas (frozen, uncooked)
4 tbsp. milk
4 tbsp. cornstarch
1 c. chicken broth

Brown thighs in butter or oil and place in casserole (one layer only). Saute onions in drippings. Pour corn and peas over chicken and top with onions. Combine 4 tablespoons milk and 4 tablespoons cornstarch in chicken broth and pour over chicken and vegetables. Bake at 375 degrees for 40 minutes.