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CHICKEN NAPOLI

Category:    Main dishes, Meats, Poultry
Yield:6 servings
 
      1 ea Chicken, fryer, skinned, cut      1/2 ea Cauliflower, florets
      2 ea Potatoes, sliced                    2 ea Carrots, sliced
    1/2 ea Eggplant, cubed                     2 ea Onions, sliced
      1 ea Red or green pepper, sliced         2 ea Celery, sliced
    1/2 t  Pepper                             16 oz Tomatoes, can
    1/2 t  Garlic powder                       2 t  Chicken boullion powder
  1 1/2 c  Water                               1 T  Dill weed
 
  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 hr. The flavour
  continues to develop as the casserole stands. Cal: 240, Fat 4/5g.
 

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