This recipe is from a little Betty Crocker cookbook from the picture cookbook series simply called- Casseroles. Each recipe has a picture of the finished dish and 2 or more photo of it's preparation. This chicken dish sounds suitable for a fall dinner.
2 1/2 to 3 pound chicken, cut up
2 tablespoon vegetable oil
1 1/2 cups water
2 teaspoons instant chicken bouillon
1/2 teaspoon dried basil leaves
1 bay leaf
1 pound soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2 pound fresh green beans, cut lengthwise into strips or 1 package (9 ounces) frozen French-style green beans, thawed
2 medium onions, cut into 1/2-inch slices
1 teaspoons salt
1/2 cup pitted ripe olives, drained
1 tablespoon cornstarch
2 tablespoons cold water
Brown chicken pieces in oil in 12-inch skillet or Dutch oven; drain. Add 1 1/2 cups water, the instant bouillon, basil and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Remove stem and blossom ends from squash, but do not pare. Cut crookneck and zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer until chicken is done and vegetables are tender, 20 to 25 minutes. Remove chicken and vegetables to serving platter; top with olives. Mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.