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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal. Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed |
2 cups sliced celery |
2 cups fresh or frozen cut green beans |
1-1/2 cups sliced carrots |
1 large onion, sliced |
1 small zucchini, diced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3 tablespoons quick-cooking tapioca |
1 tablespoon sugar |
2 teaspoons salt, optional |
1/2 teaspoon pepper |
Directions:
1. In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion.
2. In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables.
3. Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking. Yield: 4 servings.
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