Heat oven to 375 degrees. Pare potatoes; cut in half. Pare carrots; cut into 2-inch lengths or quarter them, then cut the lengths in half. Cut pepper in strips. Peel onion(s); quarter if large. Cut celery in 1/2 to 1-inch chunks. Lay bacon strip in bottom of a 3-quart casserole. Cover with chicken pieces. Sprinkle with salt, pepper and half the rosemary. Top with potatoes, carrots, green pepper, onion, celery and mushrooms. Pour tomatoes over all (cut up tomatoes if whole). Push bay leaves down among the vegetables. Sprinkle surface with remaining rosemary and salt and pepper to taste. Cover and bake 1 hour. Yields 4-6 servings. FROM SOME NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (751g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (34%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 4.8mg||1 %|
|Sodium 123.3mg||4 %|
|Potassium 650mg||17 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 10.1g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 100
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!