4 chicken breasts, skinned 2 onions, cut in wedges 2 carrots, cut in 2 inch pieces 3 potatoes, unpeeled & quartered 1 can chicken broth 2 cans French style green beans 1 bay leaf 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper
Preheat oven to 350 degrees F.
Clean carrots and cut into 2 inch pieces. Quarter unpeeled potatoes and onions. Season chicken with garlic powder, salt and pepper to taste.
Arrange chicken breasts, potatoes, onions, carrots, green beans in a casserole dish. Add bay leaf and additional seasoning to vegetables if desired. Pour chicken broth over all.
Bake approximately 1 hour or until chicken is well done.
I thought that this dish had great flavor. However, it took a lot longer (2 hours) for everything to cook fully (the chicken finish 1/2 hour before all of the veggies) and it was soupy. I thickened it a little by adding 1/4 c water + 2-3 T of corn startch around 5-10 minutes before I pulled it out of the oven. Then we served it in bowls with the broth. My 2 year old loved it.
Nov 16, 2006
Dish was very watery, not much flavor. Chicken was dry. I had to make a can of gravy on the side to flavor it.