Chicken and Vegetable Casserole

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Chicken And Vegetable Casserole

Ingredients

• 2 Chicken Breasts, Skinned, Boned And Quartered
• 2 Teaspoons Powdered rosemary
• 2 Tablespoons Dried parsley
• 1/4 Teaspoon black pepper
• 1 Whole Head garlic, Separated Into Cloves And Peeled
• 12 Baby carrots
• 1 Large Onion, Cut Into Rings
• 4 Small red potatoes, Halved
• 1 Pound Fresh green beans, Stemmed
• 1 Cup Dry white wine (soave Bolla is Good)

Preparation

In a Covered Casserole Dish, Arrange Chicken on Bottom. CombineRosemary, parsley And pepper. Sprinkle 1/3 of Mixture Over Chicken.Top

With garlic, carrots, Onion And potatoes.

• 2.Sprinkle 1/3 of Seasoning Mixture Over The potatoes. Top With GreenBeans. Sprinkle Remaining Third of Seasoning Over Top.

• 3. Pour Wine Over All. Cover Tightly With Foil, Then Cover With Lid.Bake at 350 Degrees f 1 Hour or Until Chicken is Cooked AndVegetables

Are Tender.

Makes 6 Servings

Approximate Nutritional Content Per Serving

Total Calories 242, Fat 3 g

Carbohydrates 26 G., Protein 22 g

Cholesterol 49 Mg. Sodium 93 Mg, Dietary Fiber 5 gJenn b Aka Mom2sam And Tiny

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