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Chicken Napoli

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Submitted by jlprevost

YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 1
EACH EACH WHOLE CHICKEN
skinned, cut *
½ 0.5
EACH EACH CAULIFLOWER FLORETS
florets *
2 2
EACH EACH POTATOES
sliced
2 2
EACH EACH CARROTS
sliced
½ 0.5
EACH EACH EGGPLANT
cubed *
2 2
EACH EACH ONIONS
sliced
1 1
EACH EACH SWEET RED BELL PEPPERS
sliced
2 2
EACH EACH CELERY
sliced
½ 2.5
TEASPOON ML BLACK PEPPER
16 462.4
OUNCES ML/G TOMATOES
canned
½ 2.5
TEASPOON ML GARLIC POWDER
2 1E+1
TEASPOONS ML CHICKEN BROTH
powder
1 ½ 355
CUPS ML WATER
1 15
TABLESPOON ML DILL WEED

Directions

Place chicken and vegetable in 4 quart casserole. Sprinkle with pepper.

Add tomatoes, garlic powder, bouillon powder, and water.

Sprinkle with dill.

Cover tightly and bake at 350℉ (180℃) F for 2 hrs. Stir after 1 hr.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 90 4% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 47mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 5g
Vitamin A 92% Vitamin C 69%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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