Chicken-Tomato Stew Bake

Originally designed for a slow cooker, this recipe worked equally well in the oven when under a time crunch.

Chicken-Tomato Stew Bake
Adapted from McCormick "3-Step Cooking with Flavor"
6 servings

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
5 carrots, peeled and sliced
2 celery stalks, trimmed and cubed
1 medium onion, diced
1 medium bell pepper, cored, seeded, and diced
1 14.5 oz can diced tomatoes
1 bay leaf
1 tsp garlic powder
1 tsp basil leaves
1/2 tsp oregano leaves
1/2 tsp salt
1/2 tsp ground black pepper

1. Preheat oven to 350F degrees.

2. Combine chicken, carrots, celery, onion, and bell pepper in a 9X13 inch baking dish.

3. In a medium bowl, mix together tomatoes, bay leaf, garlic powder, basil leaves, oregano leaves, salt, and ground black pepper.

4. Pour tomato mixture over chicken and vegetables.

5. Cover with aluminum foil and bake for one hour, or until chicken is tender.

6. Serve over pasta, rice, or couscous.

7. Enjoy!

Nutritional Info per Serving:
Calories 187; Total Fat 1g; Cholesterol 43mg; Sodium 356mg; Total Carbs 14g; Protein 25g