Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed2 cups sliced celery2 cups fresh or frozen cut green beans1-1/2 cups sliced carrots1 large onion, sliced1 small zucchini, diced1 can (14-1/2 ounces) diced tomatoes, undrained3 tablespoons quick-cooking tapioca1 tablespoon sugar2 teaspoons salt, optional1/2 teaspoon pepper
Preparation
In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion.
In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables.
Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.
