Country Style Chicken Casserole

• 2 -3 lbs chicken pieces
• 1/2 cup seasoned flour
• 1 tablespoon butter
• 1 onion
• 2 carrots
• 1 parsnip
• 7 ounces mushrooms, drained
• 4 slices bacon
• 2 (10 3/4 ounce) cans campbells condensed chicken vegetable soup

1. Coat the chicken with seasoned flour. I use Kentucky Kernel flour. Melt the butter in large fry pan and brown the chicken pieces. Transfer to a 9x13 baking dish.
2. Peel and slice the onion, chop parsnip, and carrot.
3. Chop the bacon and add to pan that cooked the chicken. If too greasy drain off some grease. Cook bacon for a few minutes on its own.
4. Add above vegetables to bacon and cook 5 minutes, making sure bacon is cooked. Add mushrooms at end of 5 minutes. I find they spit if you add with rest of vegetables.
5. Add soup and bring to a boil. Add T parsley.
6. Remove from heat and pour over chicken.
7. Cover and bake in 350 degree oven for 1 hour.

chicken, flour, butter, onion, carrots, parsnip, mushrooms, bacon, condensed chicken

Taken from www.food.com/recipe/country-style-chicken-casserole-153230 (may not work)