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Date Posted: 21:22:05 05/08/06 Mon
Author: Pep
Author Host/IP: 24-116-81-223.cpe.cableone.net / 24.116.81.223
Subject: for you chicken lovers

Harvest Chicken and Vegetables

2-1/2 to 3 pounds chicken thights,skin removed
2 bay leaves
4 small red potatoes, cut into 1-inch
pieces
4 small onions,quartered
4 small carrots,cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 small turnips,peeled and cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
12 small fresh mushrooms
2 teaspoons salt
1 teaspoon dried rosemary,crushed
1/2 teaspoon pepper
1 can(14-1/2 ounces) dieced tomatoes.undrained


Place chicken in a greased 13-in x9-in x2-in backing pan; add bay
leaves. Top with potatoes,onions,carrots,celery,turnips,green peppers,and
mushrooms. Sprinkle with salt,rosemary and pepper. Pour tomatoes over
top.Cover and bake at 375* for 1-1/2 hours or until chicken juices run
clear and vegetables are tender. Discard bay leaves.
Yield: 6-8 Servings

Source: Taste of Home's Casserole Cookbook
Page:22

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