I don’t know what this recipe is actually called, but I started making this dish when my kids were little and, like many other recipes in my box, I had to modify it to use ingredients that my daughter wasn’t allergic to. We always had it on Christmas Eve, hence the name “Christmas” Chicken.

This is super yummy and hits the spot on a cold winter night. It also makes a lot of portions…and freezes very well!

Ingredients:

6 Chicken Breasts, cubed

Celery (4-6 stalks, chopped), Onion (chopped), Green Pepper (2 large, chopped), Carrots (4-6 chopped)

Flour, Salt/Pepper, EVOO

2 Cans Stewed Tomatoes

Rice or Potatoes

Prep:

• Combine flour, salt and pepper in a ziplock bag (I don’t measure it out - just throw a lot of flour in the bag and try not to overpower it with salt and pepper) and shake the chicken cubes to coat.

• Brown the chicken in a skillet with olive oil then arrange the meat in a baking dish.

• Meanwhile, put the cans of tomatoes and all the veggies in a large stock pot and bring to a boil.

• Once the chicken is all arranged in the dish and the veggies have boiled, pour the veggie mixture over the chicken.

• Cover with foil and bake at 375 for 90 minutes.

• If desired, you can top with some grated cheese for the last 10 minutes or so.

• Serve over mashed potatoes or rice.

Storage:

This recipe easily serves 6 people and even then you will likely have leftovers. It freezes great - and honestly, it doesn't need to be served over potatoes or rice so you can freeze in individual portions and throw it in the thermos to eat at a game or in the car. TIP: when reheating, I sometimes throw another can of stewed tomatoes in there so it doesn’t dry out, but that’s totally up to you!