Yield: 6 servings

1 Chicken, Fryer *
2 Celery, Sliced
1/2 Cauliflower, Florets
1/2 ts Pepper
2 Potatoes, Sliced
16 oz Canned Tomatoes
2 Carrots, Sliced
1/2 ts Garlic Powder
1/2 Eggplant, Cubed
2 ts Chicken Boullion Powder
2 Onions, Sliced
1 1/2 c Water
1 Red Or Green Pepper, Sliced
1 tb Dill Weed

* Frying chicken should be skinned and cut up. ~————————————————————————- Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hour. The flavor continues to develop as the casserole stands.

Share