2 lbs. chicken parts
2 tbsp. shortening
1 can cream of chicken soup
1/2 soup can milk
1/4 tsp. poultry seasoning
1/4 tsp. salt
Dash of pepper
4 med. carrots
6 sm. onions
1 (10 oz.) pkg. frozen lima beans

Brown the chicken in shortening in skillet nd place in a 2 quart casserole. Discard the drippings. Mix the soup, milk and seasonings in the skillet and heat through. Cut carrots in quarters and add to soup mixture.

Add onions and cover. Cook over low heat for 10 minutes stirring frequently. Add the lima beans and cool until separated stirring frequently. Pour over the chicken. Cover and refrigerate until chilled.

Bake at 375 degree oven for 1 hour. Uncover and bake for 15 minutes longer or until chicken is tender. Decrease baking time of covered casserole 15 minutes if not refrigerated before baking. 4 servings.