Chicken and Vegetable Casserole

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Makes 6 Servings

Ingredients

 * 2 chicken breasts, skinned, boned and quartered
 * 2 teaspoons powdered rosemary
 * 2 tablespoons dried parsley
 * ¼ 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)

Directions

 * 1) In a covered casserole dish, arrange chicken on bottom.
 * 2) Combine rosemary, parsley and pepper.
 * 3) Sprinkle ⅓ of mixture over chicken.
 * 4) Top with garlic, carrots, onion and potatoes.
 * 5) Sprinkle ⅓ of seasoning mixture over the potatoes.
 * 6) Top with green beans.
 * 7) Sprinkle remaining third of seasoning over top.
 * 8) Pour wine over all.
 * 9) Cover tightly with foil, then cover with lid.
 * 10) Bake at 350°F for 1 hour or until chicken is cooked and vegetables are tender.

Nutritional information
Per serving:
 * Total calories 242 | Fat 3 g | Carbohydrates 26 G | Protein 22 g | Cholesterol 49 Mg | Sodium 93 Mg | Dietary Fiber 5 g