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Yield: 6 servings
| 1 | | Chicken, fryer, skinned, cut |
| ½ | | Cauliflower, florets |
| 2 | | Potatoes, sliced |
| 2 | | Carrots, sliced |
| ½ | | Eggplant, cubed |
| 2 | | Onions, sliced |
| 1 | | Red or green pepper, sliced |
| 2 | | Celery, sliced |
| ½ | teaspoon | Pepper |
| 16 | oz | Tomatoes, can |
| ½ | teaspoon | Garlic powder |
| 2 | teaspoon | Chicken boullion powder |
| 1½ | cups | Water |
| 1 | tablespoon | Dill weed |
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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. Cal: 240, Fat 4/5g.
Your CHICKEN NAPOLI is ready. Good luck!
Related recipes: Main dish, Meats, Poultry
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