Chicken-Vegetable Skillet Casserole
2 large baking potatoes, cut into 1/8” slices
1 lb. Chicken, cubed
1 cup Thinly sliced carrots
1 cup Thinly sliced onion
½ cup Thinly sliced celery
2 Garlic cloves, minced
2 tbls Flour
1 tsp Black pepper
1 can (16oz.) Green beans – drained
1 can (16oz.) Whole tomatoes, drained and chopped
1 can (6oz.) Vegetable Juice Cocktail ( V-8 )
Vegetable cooking spray
Cook potatoes in boiling water, 3 minutes or until crisp-tender. Drain.
Spray a large, deep skillet with cooking spray, brown chicken. Remove from skillet. Add onion, celery, and garlic; sauté until vegetables are tender. Combine flour and pepper and stir into vegetable mixture; cook 1 minute, stirring constantly. Add chicken, green beans, tomato, and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Remove skillet from heat; arrange potato slices over chicken mixture to cover completely. Spray potato slices with vegetable cooking spray. Broil for about 10 minutes, or until potatoes are golden brown.
Makes about 6 servings.
NOTE: Be sure that the skillet has a broiler-proof handle.
File #R225 D-5 C-4