NO-FUSS CHICKEN DINNER 4 boneless, skinless chicken breast halves 1 can (14.5 oz.) Allens Cut Italian Green Beans, drained 1 can (15 oz.) Butterfield or Sunshine Whole Potatoes, drained and quartered 1 can (14.5 oz.) Allens Sliced Carrots, drained 1 can (4 oz.) mushrooms, drained 1 medium onion, sliced 1/2 cup butter or margarine, melted 1 package dry Italian salad dressing mix Preheat oven to 350Â°F. Place chicken at one end of 9- x 13-inch baking dish. Place beans in one corner at opposite end and potatoes in opposite corner. Place carrots in middle of dish. Place mushrooms and onion on top of chicken and vegetables. In a small bowl, combine melted butter and dressing mix; mix well. Pour over chicken and vegetables. Cover with foil and bake for 45 minutes. Turn foil back to expose chicken and bake an additional 15 minutes or until chicken is brown. Makes 4 servings.
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