3 cups boneless chicken cut in chunks
4 cups peeled and cubed potatoes
2 cups diced celery
2 cups diced onion
3 cups carrots cut in bite size pieces
1 tsp. white pepper
1 whole bay leaf
32 oz. low sodium chicken broth
1 tsp. garlic powder (optional)
1 tsp. crushed dried rosemary
In a large, oven safe covered baking dish, combine the chicken, potato, celery, onion, and carrots. Add pepper, bay leaf, garlic, and rosemary. Pour chicken broth over the top. Cover and bake for 1 hour and 15 minutes at 350°.
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