Dinner

Fall Chicken Casserole is for Dinner.

Fall Chicken Casserole takes 10 minutes to prepare.

Fall Chicken Casserole takes 60 minutes to cook.

Fall Chicken Casserole makes 4 servings.

The ingredients for Fall Chicken Casserole are:

6 cups carrots
6 large potatoes (purple viking best, but not critical)
2 lbs. Skinless Chicken Breasts

2 cups Almonds (not salted or roasted or flavored - JUST WHOLE ALMONDS)

1/2 cup Apple Cider Vinegar
1/2 cup Pineapple Juice
2 T. Soy Sauce
3 T. Honey

Here is how you make Fall Chicken Casserole:

1) Slice carrots and potatoes into 1/4 inch slices (do NOT peel either carrots or potatoes!) Throw in a pot of water and boil at high heat until cooked but not mushy.2) Cut chicken in 2" x 2" chunks, place in OVER LARGE glass baking dish slightly greased with olive oil, and bake at 400 degrees.3) While veggies are boiling and chicks are roasting, use large sharp butchers knife to chop whole almonds in half.4) Mix remaining ingredients in a mixing cup.5) Drain veggies. Dump on top of chicken. Sprinkle with almonds, Pour on sauce. 6) Bake uncovered about 30 more minutes.Serving Size: Makes 4 huge servingsNumber of Servings: 4Recipe submitted by SparkPeople user TULLYFITZ.

The nutritional information for Fall Chicken Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 1,051.2

• Total Fat: 41.7 g
• Cholesterol: 140.5 mg
• Sodium: 717.1 mg
• Total Carbs: 101.9 g
• Dietary Fiber: 17.8 g
• Protein: 73.6 g