Chicken and Vegetable Casserole

Chicken and Vegetable Casserole

Ingredients 2 chicken breasts, skinned, boned and quartered 2 teaspoons powdered rosemary 2 tablespoons dried parsley 1/4 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 (Soave Bolla is good)

Preparation 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.

2.Sprinkle 1/3 of seasoning mixture over the potatoes. Top with green beans. Sprinkle remaining third of seasoning over top.

3. Pour wine over all. Cover tightly with foil, then cover with lid. Bake at 350 degrees F 1 hour or until chicken is cooked and vegetables are tender.

Makes 6 servings

Approximate Nutritional Content Per Serving Total calories 242, Fat 3 g Carbohydrates 26 g., Protein 22 g Cholesterol 49 mg. sodium 93 mg, Dietary fiber 5 g Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out

Contributed by :
* World Recipes Y-Group