Ingredients

1 Tbsp. corn oil
1 chicken, cut into 8 pieces (2-1/2 to 3 lb.)
1 can cream of celery soup(10-3/4-oz.)
6 oz. milk
1 pack lima beans; frozen(10-oz.)
6 onions; small
4 carrots; quartered
1 Tbsp. Worcestershire sauce
1/2 tsp. salt

Cooking Instructions

Heat oil in a large skillet. Add chicken; brown well on all sides, for about 15 minutes. Arrange chicken in a 2-quart casserole. Drain of excess fat from skillet; stir soup and milk into skillet. Bring liquids to boil, blending well and scraping to loosen browned particles in the bottom of the skillet. Add beans, onions, carrots, Worcestershire sauce and salt to skillet, mixing well; pour over chicken. Cover and bake in preheated 375 oven 45 minutes. Remove cover; bake until chicken and vegetables are tender, for about 15 minutes more.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)