RCI-MT.004.0147.001
Chicken and Vegetable Casserole
Contributed by Jenn B aka Mom2Sam and Tiny at [http://Groups.Yahoo.Com/Group/World_Recipes/ World Re
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- chicken breasts2 unitskinned, boned and quartered
- powdered rosemary2 teaspoons
- 2 tablespoons
- ¼ teaspoon
- head garlic1 wholeseparated into cloves and peeled
- 12 unit
- onion1 largecut into rings
- red potatoes4 smallhalved
- fresh green beans1 poundstemmed
- 1 cup
Method
1
Preheat the oven to 375°F. Pat the chicken breast quarters dry with paper towels and season both sides generously with powdered rosemary, dried parsley, and black pepper.
2
Arrange the seasoned chicken pieces in the bottom of a large casserole dish, distributing them evenly.
3
Layer the peeled garlic cloves, baby carrots, onion rings, and halved red potatoes over the chicken in the casserole dish.
4
Scatter the stemmed fresh green beans over the vegetables, distributing them evenly across the dish.
5
Pour the dry white wine over the entire casserole, ensuring the liquid reaches around the chicken and vegetables but does not completely submerge them.
6
Cover the casserole dish tightly with aluminum foil and place it in the preheated 375°F oven.
50 minutes
7
After 50 minutes, carefully remove the casserole from the oven and lift off the foil to check that the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
8
Let the casserole rest for 5 minutes before serving directly from the dish or portioning into individual bowls.