Monday, December 04, 2006

Saucy Baked Chicken with Mushrooms

The kids call this "Grandpa's Dark Meat Chicken." The original recipe calls for boneless, skinless chicken thighs. I've modified Grandpa's recipe so I can use cooked chicken or turkey.

2 cups cubed cooked chicken or turkey
8 oz fresh mushrooms, halved
1 large onion cut in thin wedges
1 can diced tomatoes (14 oz)
1 can tomato paste (6 oz)
OPTIONAL: chunks of bell peppers

Cook mushrooms & onions (and peppers, if using) in skillet in a little olive oil.
Stir in tomatoes, tomato paste, water & spices.
Spoon vegetable sauce over chicken.
Bake uncovered 40 min. at 375.
Serve over pasta, with crusty bread.

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