"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken-Blackeyed Pea Casserole Recipe

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This recipe for Chicken-Blackeyed Pea Casserole, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Lee Ogungbade
Added: Thursday, November 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Small pkg. frozen cut okra
1chicken, cut up or about 6 pieces of your favorite chicken pieces
2 cans blackeyed peas
1/2 cup sliced onions
1 tsp. minced garlic
Greek Seasoning
1 8oz. smoked saugage, sliced (optional)
1 bell pepper (red and green)
1 can stewed or Rotel tomatoes

Directions:
Directions:
Season chicken with greek seasoning, salt and pepper, and cook until done. Then debone and chop. Place in a greased baking dish, layered with 1/2 of the onions and bell peppers; also sliced smoke saugage if desired. Pour the undrained blackeyed peas over this and sprinkle with more greek seasoning and more onions and bell peppers if desired. Bake covered at 350 degrees for about 45 minutes or longer.

 

 

 

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