Harvest vegetable bake is delicious dish is packed with a large assortment of vegetables. Served with a green salad, it makes an excellent entree in the autumn months. from Janet Weisser, Seattle, Washington

Ingredients

2-1/2 to 3 pounds skinless chicken thighs

2 bay leaves

4 small red potatoes, cut into 1-inch pieces

4 small onions, quartered

4 small carrots, cut into 2-inch pieces

2 celery ribs, cut into 2-inch pieces

2 small turnips, peeled and cut into 1-inch

pieces

1 medium green pepper, cut into 1-inch

pieces

12 small fresh mushrooms

2 teaspoons salt

1 teaspoon dried rosemary, crushed

1/2 teaspoon pepper

1 can (14-1/2 ounces) diced tomatoes,

undrained

Method

1 Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish; add bay leaves. Top with the potatoes, onions, carrots, celery, turnips, green pepper and mushrooms. Sprinkle with salt, rosemary and pepper. Pour tomatoes over all.

2 Cover and bake at 375° for 1-1/2 hours or until chicken juices run clear and vegetables are tender. Discard bay leaves before serving. Yield: 6-8 servings.