Chick-o-tato casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| ½ | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Bell peppers; chopped |
| ½ | cup | Ketchup |
| ½ | cup | Water |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Mustard; prepared |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 6 | Boneless skinless chicken breasts | |
| 4 | mediums | Potatoes; peeled/sliced thick |
Directions
Recipe by: The Perdue Chicken Cookbook Preparation Time: 0:20 Preheat oven at 350. In a large saucepan, over medium heat, heat oil. Add onion, celery, and bell pepper until tender. Add ketchup, water, vinegar, sugar, Worcestershire sauce, mustard, salt, and black pepper. Simmer at low heat for 15 minutes. Place chicken cubes in bottom of a baking dish and tuck potatoes around chicken pieces.
Pour sauce over all. Bake for 60 minutes.