| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian1 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Chicken; skinless light |
|
|
; meat, cut |
| 1/2 |
|
Cauliflower; florets |
| 2 |
|
Potatoes; sliced |
| 2 |
|
Carrots; sliced |
| 1/2 |
|
Eggplant; cubed |
| 2 |
|
Onions; sliced |
| 1 |
|
Red pepper; sliced (or green) |
| 2 |
|
Celery; sliced |
| 1/2 |
ts |
Pepper |
| 16 |
oz |
Tomatoes; can |
| 1/2 |
ts |
Garlic powder |
| 2 |
ts |
Chicken bouillon cube |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Dill weed |
INSTRUCTIONS
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper.
Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle
with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr.
The flavour continues to develop as the casserole stands.
Per serving: 450 Calories (kcal); 26g Total Fat; (52% calories from
fat); 32g Protein; 22g Carbohydrate; 149mg Cholesterol; 456mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0
Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Recipe by: Net
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