Chicken Napoli

• 1 each chicken, whole skinned, cut
• 1/2 each cauliflower florets florets
• 2 each potatoes sliced
• 2 each carrots sliced
• 1/2 each eggplant cubed
• 2 each onions sliced
• 1 each sweet red bell peppers sliced
• 2 each celery sliced
• 1/2 teaspoon black pepper
• 16 ounces tomatoes canned
• 1/2 teaspoon garlic powder
• 2 teaspoons chicken broth powder
• 1 1/2 cups water
• 1 tablespoon dill weed

1. Place chicken and vegetable in 4 quart casserole.
2. Sprinkle with pepper.
3. Add tomatoes, garlic powder, bouillon powder, and water.
4. Sprinkle with dill.
5. Cover tightly and bake at 350F (180C) F for 2 hrs.
6. Stir after 1 hr.

chicken, cauliflower, potatoes, carrots, onions, sweet red bell peppers, celery, black pepper, tomatoes, garlic, chicken broth powder, water, dill weed

Taken from recipeland.com/recipe/v/chicken-napoli-35807 (may not work)