Brunswick Chicken Bake

Serves: 4
Total Calories: 512


2 tablespoons oils
2 1/2 pounds chicken
1 onion, chopped
2 tablespoons all-purpose flour
1 (.9-ounce) package dry Italian salad dressing mix
1 (14 1/2-ounce) can diced tomatoes with green peppers and onion
1 bay leaf
2 (10-ounce) packages frozen succotash, thawed


Heat oil in a large skillet over medium-high heat. Brown chicken on all sides, about 15 minutes. Drain, reserving 2 tablespoons drippings in skillet. Arrange chicken in an ungreased 13"x9" baking pan and set aside. Add onion to skillet; sauté until tender. Stir in flour and salad dressing mix. Add tomatoes and bay leaf; cook and stir until bubbly. Stir in succotash and heat through. Pour skillet mixture over chicken; cover with aluminum foil. Bake at 350 degrees for one hour, until chicken juices run clear when pierced with a fork. Discard bay leaf before serving.

Nutritional Facts:

Serves: 4
Total Calories: 512
Calories from Fat: 345

This Brunswick Chicken Bake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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