Barbecue Chicken Casserole

• 1 cup all-purpose flour
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 tablespoons canola oil
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup thinly sliced celery
• 1 cup ketchup
• 1/2 cup water
• 3 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 ounces) frozen corn, thawed

1. Preheat oven to 350u0b0. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; transfer to an ungreased 13x9-in. baking dish.
2. Drain skillet, reserving 2 tablespoons drippings. In drippings, saute onion, green pepper and celery until tender. In a small bowl, combine ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over chicken.
3. Cover and bake 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.

flour, chicken, canola oil, onion, green pepper, celery, ketchup, water, brown sugar, worcestershire sauce, salt, pepper, frozen corn

Taken from www.tasteofhome.com/recipes/barbecue-chicken-casserole/ (may not work)