Chicken and Vegetable Casserole Recipe

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Ingredients:

Serving

1 tbsp cooking oil
2 1/2-3 lbs boneless skinless chicken breasts
1 clove garlic, crushed
1 tsp salt
3/4 tsp paprika
1/4 tsp pepper
1 lb small red potato, unpeeled and quartered
1/2 lb white pearl onion, peeled (about 16)
1/4 cup dry white wine
2 tsp rosemary, crushed
8 oz yellow squash, sliced about 2 cups
4 oz small whole mushrooms , about 1 cup
1 medium red bell pepper , cut into strips

Directions:

Heat oil in wok or Dutch oven.
Add chicken and garlic and cook for 3 minutes, turning chicken until golden brown.
Sprinkle with salt, paprika and pepper.
Add potatoes, wine, 1/4 cup water and rosemary to wok.
Cover and cook for 20 minutes.
Add squash, mushrooms and red bell pepper, cover and cook for 10 minutes.
Remove cover and cook another 10 minutes to reduce pan juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	497.16 Kcal (2082 kJ)
Calories from fat	115.58 Kcal
		% Daily Value*
Total Fat	12.84g	20%
Cholesterol	183.95mg	61%
Sodium	1625.7mg	68%
Potassium	1709.92mg	36%
Total Carbs	29.74g	10%
Sugars	7.33g	29%
Dietary Fiber	4.2g	17%
Protein	66.41g	133%
Vitamin C	47.3mg	79%
Vitamin A	0.7mg	25%
Iron	14mg	78%
Calcium	49.7mg	5%

Amount Per 100 g
Calories	80.93 Kcal (339 kJ)
Calories from fat	18.81 Kcal
		% Daily Value*
Total Fat	2.09g	20%
Cholesterol	29.94mg	61%
Sodium	264.64mg	68%
Potassium	278.35mg	36%
Total Carbs	4.84g	10%
Sugars	1.19g	29%
Dietary Fiber	0.68g	17%
Protein	10.81g	133%
Vitamin C	7.7mg	79%
Vitamin A	0.1mg	25%
Iron	2.3mg	78%
Calcium	8.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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