Chicken Casserole
 
2   chicken breast halves
2 medium  potatoes,
4   carrots
1/3 cup  minced parsley
1/4 tsp  tarragon
1 small  minced onion
1 clove  garlic
1   8ounce can tomato sauce
 
rub a small casserole with a cut clove of garlic and discard the 
garlic. peel the potatoes and carrots, cut them in chunks and add to 
casserole along with the minced onion and herbs. pour 1/2 can of 
tomato sauce over to cover. lay the (skinned if you like) chicken 
breasts on top, then cover with them with the remaining tomato sauce. 
fill the sauce can 1/3 full of water (wine is better) to wash it out, 
and add to the casserole along the sides, not over the chicken. bake 
at 425 for 1 hour, basting once half way through the cooking. 
 
this is easy to vary with other root vegetables or herbs of your 
choice. i often toss in peas or green beans for the last 5 minutes, 
basting the sauce over them. you might also like a grating of 
parmesan and additional fresh parsley on the plate. you texas people 
are welcome to add a few chilies if you like. 
 
 
 
-- 
(ID: 6562) Mirror: rec.food.recipes: Tue, Aug 17, 2004


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