1    Chicken, fryer, skinned, cut
2    Potatoes, sliced
1/2    Eggplant, cubed
1    Red or green pepper, sliced
1/2 ts Pepper
1/2 ts Garlic powder
1 1/2 c  Water
1/2    Cauliflower, florets
2    Carrots, sliced
2    Onions, sliced
2    Celery, sliced
16 oz Tomatoes, can
2 ts Chicken boullion powder
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.