Chicken, Potato, & Vegetable Bake

6 Servings


6 small, boneless, skinless chicken breast halves (approx 1-1/2 pound)

1-1/2 pound potatoes (approximately 3), peeled, cubed

3 carrots (1/2 lb.), coarsely chopped

1 onion, coarsely chopped

¾ cup light Italian salad dressing

2 TBSP grated parmesan cheese

Preheat oven to 400°F.  Place chicken and vegetables in a large baking dish and then drizzle with Italian salad dressing.  Bake for one hour or until chicken is done.  Sprinkle with the grated parmesan cheese.