Chicken napoli
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Chicken, fryer, skinned, cut |
| ½ | each | Cauliflower, florets |
| 2 | eaches | Potatoes, sliced |
| 2 | eaches | Carrots, sliced |
| ½ | each | Eggplant, cubed |
| 2 | eaches | Onions, sliced |
| 1 | each | Red or green pepper, sliced |
| 2 | eaches | Celery, sliced |
| ½ | teaspoon | Pepper |
| 16 | ounces | Tomatoes, can |
| ½ | teaspoon | Garlic powder |
| 2 | teaspoons | Chicken boullion powder |
| 1½ | cup | Water |
| 1 | tablespoon | Dill weed |
Directions
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.