Chicken and Vegetable Salad

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READY IN:
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
  3. In a small bowl, mix together chicken broth and remaining ingredients.
  4. Pour half of broth mixture into roasting pan.
  5. Bake, uncovered, for 20 minutes.
  6. Stir; pour remaining broth mixture into roasting pan.
  7. Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
  8. Cut chicken into bit-size pieces.
  9. Mix and serve

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