Wednesday, July 21, 2010

Chicken Cacciatore, Rice, Green Salad, Peas

This recipe for chicken cacciatore is one of the staples at my parents' house. Growing up, I probably had this for Sunday dinner about a million times. We always loved the flavorful sauce, but I'll admit I've never tried the recipe with the vegetables. (We were all sooooooo picky growing up, I hate to say.)

I'll be saving a little less than half of the chicken to make Chicken Cacciatore Quesadillas in a couple days.

Chicken Cacciatore
4 chicken breasts, cut into thirds
1 (10 oz) can beef consomme soup
1 (10 oz) can tomato soup
3/4 t sage
1/2 t oregano
1/2 t salt
1/2 t garlic salt
1/4 t celery salt
1 bay leaf
1 green pepper, chopped (optional)
1 small onion, chopped (optional)
1 can mushrooms (optional)

Place chicken in a greased 9x13 pan. Simmer all other ingredients for 20 minutes. Pour sauce over chicken. Bake, covered with foil, for 2 hours at 350. Remove foil during the last 15-20 minutes or so of the baking time.

Note: You can also bake this for about 3 1/2 hours at 250. . . Perfect for putting in the oven before church.

1 1/2 c rice
green salad
frozen peas

Cook rice according to package directions. Prepare green salad. Microwave frozen corn.

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