Peggy And Bruce’s Baked Chicken Breast Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Large Chicken Breasts | |
| 2 | Large PEI Potatoes | |
| 4 | Large Carrots | |
| 2 | Medium Onions | |
| 1 | t | Oregano |
| 1 | t | Thyme |
| 1 | t | Rosemary |
| 1 | t | Paprika |
| 1 | t | Parsley |
| 1 | t | Garlic Powder |
| 1/4 | c | Olive Oil |
| 1 | ds | Cayenne Pepper |
INSTRUCTIONS
Combine all seasonings. Cut vegetables into large chunks. Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables. Sprinkle spices on chicken only. Bake covered in a 350 F oven approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation, dash some worcestershire sauce and/or tobasco over the dish before baking. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 Posted to MM-Recipes Digest V4 #326 by Julie Bertholf <jewel1@ix.netcom.com> on Dec 15, 1997
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 241
Total Fat: 27.3g
Cholesterol: 0mg
Sodium: 3.3mg
Potassium: 67.7mg
Carbohydrates: 2.9g
Fiber: 1.2g
Sugar: <1g
Protein: <1g