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Chicken Luncheon Dish

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2 chickens 2 1/2 pounds each, cut in half
1/2 pound sliced bacon, fry
1 can peas
1 can mushrooms


Fry the bacon. Dredge the chicken in flour and fry in hot bacon fat until brown on both sides. Then fry sliced vegetables in bacon to a light brown. Place chicken, bacon in center, surround with vegetables, mushrooms on top, in a buttered casserole, cover with a gravy made of 2 tablespoons butter, 2 tablespoons flour and cook in the frying pan in which bacon was prepared adding enough hot water to make a thin gravy. Bake in covered casserole 2 hours. Remove cover last 20 minutes to brown.

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