Creamed Chicken Casserole

• 1 broiler-fryer (3 lbs), cut up
• Salt and pepper
• 2 Tbsp butter or margarine
• 1 pkg (9-oz) frozen peas, thawed
• 1 can (1-lb) small carrots, drained
• 1/4 cup minced green onions
• 1 Tbsp flour
• 1 cup heavy cream
• 1 tsp salt
• Dash of pepper

Heat oven to 400 degrees. Sprinkle chicken pieces with salt and pepper. Melt butter in large skillet over medium heat. Saute chicken pieces until golden brown. Transfer pieces to casserole. Add peas and carrots. Add green onions to fat left in skillet. Cook 1 minute; stir in flour. Add remaining ingredients. Bring to boiling, stirring constantly. Pour over chicken. Cover and bake 30 minutes or until chicken is tender.

Yield: 4-6 servings