Roasted ChickenSubmitted by: JANTO2
IntroductionComfort Food, made healthier, and easier with ssome canned foods. Comfort Food, made healthier, and easier with ssome canned foods.
2-large Potatoes - Wash and slice about 1/2" thick
1- medium onion - sliced in thin slices or chopped
Black pepper - to taste
1 - cut-up, skinned, or roasting chicken
2 - tsp. pimientos, canned
1 - 2.25 oz can sliced ripe olives, drained
1 - 14.5 oz. Swanson Chicken Broth Fat Free, 33% less sodium
1 - 4 oz. can Sliced Mushrooms
2 - TBS. corn starch
1-2 - TBS. water
Add any other vegetables you like, just make sure everything is chopped in uniform size to cook evenly.
Spices, this meal is even better if you add a few spices of your own.
I like to use an already cut up chicken.
In a small saucepan, over medium to high heat, pour in all of the chicken broth and the drained mushrooms. Add any other spices you may like. While waiting for broth to come to a rolling boil, stir together the corn starch and the water to a smooth consistancy.
When broth begins to boil, stir in the cornstarch mixture, stir the broth constantly, remove from heat as soon as it comes back to a boil.
Stir and pour over chicken and potaoes. cover and bake at 350 degrees for 2 hours, or cook 4 hours on low in slow cooker.
When broth boils,
Serving Size: Makes 6 - 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JANTO2.