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Vegetable Chicken

Total Time

Prep: 20 min. Bake: 1-1/2 hours


4 servings

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


  • 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


  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.

Nutrition Facts

14 ounce-weight: 242 calories, 4g fat (0 saturated fat), 62mg cholesterol, 298mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

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