A sort of southwest chicken

• 4-6 boneless skinless breasts or 1 to 1-1/2 lbs chicken strips
• 1 can Ro-Tel
• 1 can stewed tomatoes
• 1 good sized onion diced large
• 1 or 2 fresh vegetables in medium chunks
• garlic (fresh or granulated)

In large baking dish arrange chicken. Sprinkle with garlic. Add vegetables then onions then stewed tomatoes then Ro-Tel.

Cover with foil and let sit on the counter for an hour or so. [Ed. note: most experts recommend marinating poultry in the refrigerator to prevent food poisoning from the easy growth of salmonella.]

Bake covered at 350º for an hour.

I like to use various types of summer squash for the vegetable, however carrots, celery and gourd squash that has been skinned and deseeded will also work. Use enough to feed the same number of people as you put chicken in for. Serve it with a slotted spoon. I like it over or next to white rice.

If the onion is of the newer sweet varieties that does not bring at least a little tear to your eyes it may add too much of a sweetness to the taste. Do not thaw chicken in the microwave as it can affect how it absorbs the flavors. Use it fresh or let it thaw for 24 hours in the refrigerator.

Contributed by Scott Whiting