- boneless, skinless chicken breasts (if you don’t have boneless that’s okay but it will take longer to cook, and if you don’t have skinless just remove the skin and toss it) — one half breast per person
- olive oil (I use garlic flavored)
- onions, chopped
- celery, chopped
- mushrooms, sliced
- carrots, sliced
- other vegies that you like, chopped or sliced
- some kind of pasta sauce — I use Prego
Put the oil in a pan and heat it up. When it’s hot (but not burning!) put in the celery and onions and saute until soft. Remove from pan.
Add chicken to the pan and brown a bit in the pan. Remove from pan.
Saute mushrooms in more olive oil until you’ve reduced them to those nice looking sauteed mushrooms your mom and dad love.
While you are doing the saute stuff, you can also put the carrots in a steamer and steam ’em for about 5 minutes just to make sure they will be completely cooked after everything is baked.
Put the chicken in a glass baking dish. Cover with all the veggies. Cover everything in the sauce. Cover the dish in foil
Bake in a 350 degree oven until done. This is usually about 45 minutes or so.
Have leftovers? You can chop everything up, freeze or refrigerate the mix, and later turn all of it into a yummy soup. Just add more sauce, water and bring to a boil. Add more veggies if you want to, and you can also add pasta if you prefer.