Chicken and Tomato Casserole

2
Servings
10m
Prep Time
70m
Cook Time
1h 20m
Ready In


"This is a great way to use up all those extra tomatoes during tomato season. I use Chef shapeweaver's #recipe10575 in this recipe, it is a tasty seasoning mix we really enjoy."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (358.2 g)
  • Calories 212.1
  • Total Fat - 3.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 408.2 mg
  • Sodium - 128 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.7 g
  • Protein - 31.8 g
  • Calcium - 61.5 mg
  • Iron - 5.6 mg
  • Vitamin C - 26.7 mg
  • Thiamin - 0.1 mg

Step 1

Spray a small casserole dish with non-stick spray and add the chicken pieces.

Step 2

Add the onion, tomatoes, garlic and bay leaves.

Step 3

Pour in the wine and sprinkle everything with the seasoning.

Step 4

Cover and cook in a pre-heated 350 degree Fahrenheit oven for one hour; remove cover and cook for another 10 to 15 minutes to crisp the skin.

Step 5

Serve over cooked quinoa, rice or millet. I like to drizzle some of the juices over the cooked grains.

Step 6

Enjoy!

Tips & Variations


No special items needed.

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