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Chicken and Vegetable Bake Recipe

August 29th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8boneless skinless chicken breast halves
  2. black pepper, to taste
  3. 1teaspoongarlic powder
  4. 1 (16 ounce)bottlefat-free Italian salad dressing, divided
  5. 2 (15 ounce)cans wholepotatoes, drained
  6. 1lb frozen italianvegetablesor green beans
  7. 1 (8 ounce)canwater chestnuts (optional)

DIRECTIONS

  1. Sprinkle chicken with pepper and garlic powder.
  2. Put chicken in bottom of slow cooker.
  3. Pour half of the dressing over meat, making sure all pieces are glazed.
  4. Add potatoes, vege’s and water chestnuts.
  5. Pour remaining dressing over them, making sure vege’s are all lightly coated.
  6. Cover.
  7. Cook on high 4 hrs or on low 7-8 hours.

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