Chicken and Vegetable Casserole

• 1 tablespoon cooking oil, preferably canola oil
• 2 12-3 lbs boneless skinless chicken breasts
• 1 clove garlic, crushed
• 1 teaspoon salt
• 34 teaspoon paprika
• 14 teaspoon pepper
• 1 lb small red potato, unpeeled and quartered
• 12 lb white pearl onion, peeled (about 16)
• 14 cup dry white wine
• 2 teaspoons rosemary, crushed
• 8 ounces yellow squash, sliced about 2 cups
• 4 ounces small whole mushrooms, about 1 cup
• 1 medium red bell pepper, cut into strips

1. Heat oil in wok or Dutch oven.
2. Add chicken and garlic and cook for 3 minutes, turning chicken until golden brown.
3. Sprinkle with salt, paprika and pepper.
4. Add potatoes, wine, 1/4 cup water and rosemary to wok.
5. Cover and cook for 20 minutes.
6. Add squash, mushrooms and red bell pepper, cover and cook for 10 minutes.
7. Remove cover and cook another 10 minutes to reduce pan juices.

cooking oil, chicken breasts, clove garlic, salt, paprika, pepper, red potato, white pearl onion, white wine, rosemary, yellow squash, mushrooms, red bell pepper

Taken from www.food.com/recipe/chicken-and-vegetable-casserole-43442 (may not work)