Italian Chicken

From: *Kathy*

On Nov 17, 2009

March 20, 2002: Wonderful. At first I thought there might not be enough liquid, but that was not a concern. Very tasty. I liked the garlic powder recommendation. I used fresh tomatoes, but canned tomatoes would also be okay in a pinch. UPDATE November 17, 2009: Wow, I can't believe I haven't made this recipe for several years. It's so simple and fast to make — my kind of recipe. I cut the recipe in half this time, and baked the chicken for 60 minutes, which was perfect. Although I used half the chicken, I didn't halve the other ingredients so I could have more veggies and sauce.

From: Chef #929681

On Nov 7, 2009

This dish is great! I love it because it's so easy and it all goes in one pan. I add one onion to mine, sliced. I also use canned stewed tomatoes instead of fresh. My family loves this dish, thanks for sharing!

From: Laudee

On Aug 7, 2004

Absolutely wonderful! I used thighs and omitted the mushrooms, using quarted onions, instead. Unfortunately, the thighs were bone-in, so prolly took about an extra 1/2 hour to bake. (Next time, I'll use boneless!) Really a good recipe, Mizz Annie. We sure enjoyed! Thanks for sharing an easy and tasty one! Laudee

From: Garnet

On Mar 16, 2002

Delicious! I did make a few changes which, I thought, added to the already outstanding recipe. I sprinkled the chicken with garlic powder then added yellow peppers, cut in 1" pieces and chopped green onions. This recipe is a real keeper!