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Vegetable Chicken Recipe
Vegetable Chicken Recipe photo by Taste of Home

Vegetable Chicken Recipe

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The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal.
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 4 servings

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

Nutritional Facts

One serving (prepared without added salt) equals 242 calories, 298 mg sodium, 62 mg cholesterol, 27 g carbohydrate, 25 g protein, 4 g fat. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Directions

  1. In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion.
  2. In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables.
  3. 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. Yield: 4 servings.
Originally published as Vegetable Chicken in Country Chicken Cookbook 1995, p59

Nutritional Facts

One serving (prepared without added salt) equals 242 calories, 298 mg sodium, 62 mg cholesterol, 27 g carbohydrate, 25 g protein, 4 g fat. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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