HARVEST VEGETABLE BAKE

Harvest Vegetable Bake image

This delicious dish is packed with a large assortment of vegetables. Served with a green salad, it makes an excellent entree.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

2-1/2 to 3 pounds boneless skinless chicken thighs
2 bay leaves
4 small red potatoes, cut into 1-inch pieces
4 small onions, quartered
4 small carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 small turnips, peeled and cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
12 small fresh mushrooms
2 teaspoons salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

Place chicken in a greased 13-in. x 9-in. baking dish; add bay leaves. Top with potatoes, onions, carrots, celery, turnips, green pepper and mushrooms. Sprinkle with salt, rosemary and pepper. Pour tomatoes over all. , Cover and bake at 375° for 1-1/2 hours or until chicken juices run clear and vegetables are tender. Discard bay leaves before serving.

Nutrition Facts : Calories 269 calories, Fat 11g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 773mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.