Chicken "casserole"

1 pound boneless,skinless chicken breasts, cut into bite-sized pieces
1 large onion, chopped
3 gloves garlic, chopped
1 T olive oil
1 pound carrots, peeled and cut into chunks
4 medium yukon gold potatos, cleaned and cut into chunks (leave skin on)
4 T paprika
1 t salt
1/2 t pepper
1 C unsalted chicken broth
1 15 oz can string beans, drained

Saute onions and garlic in olive oil until soft. Add chicken and brown. In a small bowl mix paprika, salt and pepper. To chicken, add carrots and potatoes. sprinkle seasonings over all and stir to coat. Add broth, cover and cook on low for 40-45 minutes (check to make sure broth has not evaporated - add more if needed.) When carrots and potatos are cooked and soft remove from heat. Stir with a wooden spoon, allowing potatoes to break down and coat the chicken and carrots. Add green beans and stir.

Note: I usually make this in my pressure cooker. The only difference is that I use only 1/2 cup broth and cook at full pressure for 7 minutes.

This is really good with whole wheat biscuits.

Number of Servings: 4

Recipe submitted by SparkPeople user QUILTBUGJ.