RADIANT CHICKEN BAKE

6 to 8 chicken breasts and/or legs
oil (for frying)
3/4 cup flour, seasoned with salt and pepper
1 (4 oz) can Ortega Whole Green Chilis
3 carrots, sliced
1 medium onion, thinly sliced
2 stalks celery, coarsely chopped
2 tbsp chopped fresh parsley
1/2 tsp oregano
dash garlic salt
2 cans (6 oz. each) Snap-E-Tom Tomato Juice Cocktail (or one 10 oz can)
lemon slices

Preheat oven to 350 degrees F.

Lightly flour chicken pieces and brown in hot oil in skillet. Remove chicken to an oven casserole dish.

Slice chilis into strips and lay on top of chicken pieces.
Combine carrot slices, onion, celery, parsley, oregano, garlic salt, and Snap-E-Tom; pour this mixture on top of chicken and chilis. Place lemon slices on top of seasoned chicken.

Bake in preheated oven (350 degrees F) for 1 hour, or until tender. Baste chicken with pan sauces during cooking.

Source: The Original Mexicans by Heublein, Inc. 1972