1 lg. potato
1 sweet potato
1 yellow onion
1 whole chicken breast,
skinned
split1/2 c. water
Scrub, but do not peel carrots. Cut into large pieces. Wash potatoes and cut them, unpeeled, into thick slices. Peel onion and slice it thin.
In a casserole dish, place the carrots and potato slices, arranging chicken breasts on top. Cover with onion slices. Pour water over ingredients; cover casserole. Place in a preheated 350 degrees F. (175 degree C.) oven for 1 1/2 hours or until chicken and vegetables are tender. Makes two servings.
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