Baked Chicken and Lentils
4 med. carrots thinly sliced (2
1 cups dry lentils (8oz)
1 tbsp instant chicken bouillon
2 Bay leaves
½ tsp poultry seasoning
1/8 tsp pepper
1 ½ cups hot water.
4 oz. Italian sausage
1- 2½ -3 lbs fryer cut up (or 4-5 chicken breasts)
salt, pepper, paprika
In 3-qt casserole, combine carrots, onions, lentils, bouillon, bay, salt, poultry seasoning and pepper. Add hot water; stir to mix. Bake covered 350° for 15 mins.
Meanwhile, brown sausage, set aside then brown chicken in drippings. Stir sausage into casserole mixture. Place chicken on top, sprinkle with salt, pepper and paprika. Bake 1 hour or till chicken and lentils are tender. Serves 6
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