VEGETABLE CHICKEN

Vegetable Chicken image

The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 4 servings.

Number Of Ingredients 11

Previous Next

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

Steps:

In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion. , In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables. , 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.

Nutrition Facts : Calories 242 calories, Fat 4g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges