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BAKED CHICKEN AND LENTILS | |
4 med. carrots, thinly sliced (2 c.) 1 c. chopped onion 1 c. dry lentils 1 tbsp. instant chicken bouillon granules 2 bay leaves 1 tsp. salt 1/2 tsp. poultry seasoning 1/8 tsp. pepper 1 1/2 c. hot water 8 oz. bulk Italian sausage 1 (2 1/2-3 lb.) chicken, cut up Salt, pepper & paprika In a 3 quart casserole, combine the carrot slices, onion, lentils, bouillon granules, bay leaves, salt, poultry seasoning and pepper. Add hot water, stir gently to mix. Bake, covered in a 350 degree oven for 15 minutes. Meanwhile, brown sausage in skillet, remove from skillet and set aside. Brown chicken in drippings in skillet, stir sausage into mixture in casserole. Place chicken atop lentil mixture, sprinkle with a little salt, pepper and paprika. Bake covered, in a 350 degree oven for 1 hour or until chicken and lentils are tender. Remove bay leaves before serving. Makes 6 servings. Note: I sometimes make this ahead and freeze it and then just reheat in the oven for a wonderful one dish meal! |
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