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Chicken and Vegetable Casserole Recipe

Chicken and Vegetable Casserole Recipe - 6 servings


2 chicken breasts, skinned, boned and quartered

2 teaspoons powdered rosemary

2 tablespoons dried parsley

1/2 teaspoon black pepper

1 whole head garlic, separated into cloves and peeled

12 baby carrots

1 large onion, cut into rings

4 small red potatoes, halved

1 pound fresh green beans, stemmed

1 cup dry white wine


In a covered casserole dish, arrange chicken on bottom. Combine rosemary, parsley and pepper. Sprinkle 1/3 of mixture over chicken. Top with garlic, carrots, onion and potatoes. Sprinkle 1/3 of seasoning mixture over potatoes. Top with green beans. Sprinkle remaining third of seasoning over top. Pour wine over all. Cover tightly with foil, then cover with lid. Bake at 350oF 1 hour or until chicken is cooked and vegetables are tender.

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