Saturday, March 28, 2009

Baked Chicken Stew

5 boneless chicken breast halves
seasoned salt and pepper, divided
3-4 large potatoes, peeled and quartered
1 stalk celery, chopped
1 large carrot, peeled and sliced
1 can chicken gravy (I used Franco-American)
1 can water
3 T olive oil

Season chicken generously with salt and pepper. Saute in olive oil until lightly browned. Drain and cut in bite sized pieces. Mix chicken, vegetables, gravy, water and salt and pepper to taste in large casserole. Bake, covered, at 350 until vegies are tender.

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