THIS DISH IS TAKEN FROM RHONDA BARFIELD'S BOOK, VERY TASTY.
Preheat oven to 350. Cook in fry pan over medium heat:
3 cups chicken cut into bite-sized pieces in
1/2 cup defatted ham broth*
1/4 t dried rosemary -opt
1/4 t dried rosemary -opt
Cook until chicken is tender, stirring occasionally. Set aside. Dice into bite-sized pieces:
6 large potatoes, peeled
1 large onion
3 medium carrots sliced
3 medium carrots sliced
1 large green pepper -opt
Coat a 9x13 pan with nonstick. Mix chicken and vegetables and place in pan. Bake for 40 to 45 minutes until vegetables are fork tender.
Coat a 9x13 pan with nonstick. Mix chicken and vegetables and place in pan. Bake for 40 to 45 minutes until vegetables are fork tender.
(*Her recipe calls for ham broth as it adds a unique flavor, however you may use chicken broth with a bay leaf as well. Save the 'broth' from those Christmas hams, freezing in half cup portions just for this recipe!)
4 comments:
Hi,
I wanted to let you know how much I am enjoying you blog. I love the creative recipies and frugal tips.
Saryn
Saryn,
Thank you very much.
I have been trying to work on more 'meats and mains'.
Thanks for posting!!!
Blessings!
-Donna-
I have both of her little booklets! I bought them forever ago. Gosh, I would think the early/mid 90's?
Try the lemon bar recipe. The easiest and the best ever.
Arden, I loved her books and I've had mine about that long too. One is falling apart!
I think I've made that before- but you've got me stirred- I'll have to try it again soon! :)
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