Chicken And Sweet Potato Bake

• 3 chicken breasts, split or 1 fryer, cut up
• 1/4 c. flour
• 1/4 tsp. paprika
• 1/4 c. oil
• 1 green pepper, sliced
• 1/4 tsp. salt
• dash of pepper
• 1/2 c. chopped celery and leaves
• 1 medium clove garlic or garlic salt
• 1/8 tsp. thyme
• 1 bay leaf
• dash of rosemary
• 1 (10 3/4 oz.) can mushroom soup
• 1/2 c. liquid (broth or water)
• 1 can whole white onions, drained
• 1 can sweet potatoes or 6 medium sweet potatoes, cooked

1. Dust chicken with flour, salt, paprika and pepper.
2. Saute lightly in oil; arrange in a large casserole or pan.
3. Add celery, green pepper, garlic, thyme, bay leaf and rosemary to drippings. Cook 5 minutes; stir in remaining seasoned flour and gradually blend in soup and liquid.
4. Arrange onions and sweet potatoes around chicken in casserole.
5. Pour seasoned soup over all.
6. Bake, covered, at 375u0b0 for 30 minutes.
7. Uncover and bake 30 minutes or until chicken is tender.

chicken breasts, flour, paprika, oil, green pepper, salt, pepper, celery, clove garlic, thyme, bay leaf, rosemary, mushroom soup, liquid, white onions, sweet potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523967 (may not work)