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Vegetable Chicken

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


  • 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


  • 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. Yield: 4 servings.
Nutritional Facts: One serving (prepared without added salt) equals 242 calories, 298 mg sodium, 62 mg cholesterol, 27 g carbohydrate, 25 g protein,

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Vegetable Chicken (continued)

Nutritional Facts: 4 g fat. Diabetic Exchanges: 3 lean meat, 3 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.