Baked Chicken and Vegetables

Here is a great-tasting and healthy chicken and vegetables meal, cooked and served in one dish. We had this tonight. Like a lot of GREAT recipes, I made it up as I went along. It was really tasty and filling.

Pay attention to the thick cuts and other preparation details, it’s worth it for the end result. And while there is a bit of preparation work here, the ‘one-dish cooking and serving’ part helps a lot.

You can get away with easily using the frozen chicken that you may have bought in bulk at your local BJ’s or Costco. No defrosting, just lay them in.


  • Chicken Tenders, frozen, 6 pieces
  • Celery, coarse chopped, 1.5 cups
  • Red Onion, coarse cut, 1 cup
  • Mushrooms, thick-sliced, 1 cup
  • Plum Tomatoes, sliced, 2 pieces
  • Tomato Sauce, 2 cans
  • Mozzarella Cheese, part-skim, thin-sliced, 0.5 cup
  • Vegetable Oil, 0.25 cups
  • Salt, Pepper, Garlic Powder, Oregano


  • Corning Ware casserole dish, large, short, square, covered.


  1. Preheat oven to 350°.
  2. Prepare all vegetables, place all except tomatoes in a bowl, and mix.
  3. Pour oil into the covered dish, place chicken pieces down.
  4. Bake for 10 minutes.
  5. Open cover.
  6. Put the vegetable mix on top, 1st can sauce, tomato slices, 2nd can sauce, and cheese.
  7. Sprinkle with salt, pepper, garlic powder, and oregano.
  8. Bake for 20 minutes more.
  9. Remove from oven and serve hot.

The old Shadow Iris CorningWare pattern is the one we got when we got married.

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