Portobello Mushroom with Chicken Casserole
1/2 cup balsamic vinegar
2 tbsp. olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh rosemary (or 1/2 tsp dried)
6 skinless chicken breasts, bone in
4 portobello mushrooms
2 lbs potatoes cut in 1 1/2 inch chunks
3 onions, cut in quarters
2 stalks celery, cut in chunks
12 whole cloves garlic, peeled
2 tbsp chopped fresh parsley
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In small bowl, combine vinegar, oil, minced garlic, salt, pepper and rosemary.
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Rub about 1/4 cup marinade into chicken breasts on all sides.
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In large bowl, toss remaining marinade with potatoes,onions, celery and whole garlic cloves.
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Spread vegetables in large non-stick roasting pan. Roast in 400 F oven for 30 minutes, or until vegetables are beginning to brown. Stir once during cooking.
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Reduce heat to 350F. Place chicken on top of vegetables and continue baking until chicken is cooked through and vegetables are tender - about 30 to 40 minutes longer.
Sprinkle with parsley before serving.
Makes 6 servings.
Enjoy! 
B-man