Baked Chicken and Lentils

Baked Chicken and Lentils

4 med. carrots thinly sliced (2 cups)
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


Sadako Delcollo

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