Chicken in Casserole
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 1/2-3 | pounds |
chicken
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
stuffing
|
* |
| ¼ | cup |
margarine
|
|
| ½ | cup |
chicken broth
|
|
| 4 | medium |
potatoes
pared, quartered |
|
| ½ | pound |
green peas
fresh or frozen |
|
| 6 | each |
carrots
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
chicken
|
|
||
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
stuffing
|
* |
| 59 | ml |
margarine
|
|
| 118 | ml |
chicken broth
|
|
| 4 | medium |
potatoes
pared, quartered |
|
| 226.8 | g |
green peas
fresh or frozen |
|
| 6 | each |
carrots
sliced |
|
Directions
Heat oven to 375℉ (190℃).
Wash and dry chicken.
Sprinkly cavity with ½ teaspoon salt, and pepper.
Stuff with stuffing.
Tie legs together.
Brown on all sides in margarine in deep baking pan.
Add boullion and potatoes.
Bake, covered 30 minutes.
Add peas, carrots and remaining ½ teaspoon salt.
Cover. Bake 30 minutes longer.
