Vegetable Chicken

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
• 2 cups sliced celery
• 2 cups fresh or frozen cut green beans
• 1-1/2 cups sliced carrots
• 1 large onion, sliced
• 1 small zucchini, diced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 tablespoons quick-cooking tapioca
• 1 tablespoon sugar
• 2 teaspoons salt, optional
• 1/2 teaspoon pepper

1. In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion.
2. In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables.
3. Cover tightly and bake at 350u0b0 for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.

chicken, celery, beans, carrots, onion, zucchini, tomatoes, quickcooking tapioca, sugar, salt, pepper

Taken from www.tasteofhome.com/recipes/vegetable-chicken/ (may not work)