Categories: Meats, Poultry 
      Yield: 6 servings 
  
      1 ea Chicken, fryer, skinned, cut      1/2 ea Cauliflower, florets 
      2 ea Potatoes, sliced                    2 ea Carrots, sliced 
    1/2 ea Eggplant, cubed                     2 ea Onions, sliced 
      1 ea Red or green pepper, sliced         2 ea Celery, sliced 
    1/2 ts Pepper                             16 oz Tomatoes, can 
    1/2 ts Garlic powder                       2 ts Chicken boullion powder 
  1 1/2 c  Water                               1 tb Dill weed 
  
  Place chicken and vegetable in 4 qt. casserole.  Sprinkle with pepper. Add 
  tomatoes, garlic powder, bouillon powder, and water.  Sprinkle with dill. 
  Cover tightly and bake at 350F for 2 hrs.  Stir after 1 hr. The flavour 
  continues to develop as the casserole stands.  Cal: 240, Fat 4/5g.