Chicken Vegetable Casserole

Ingredients

2 each chicken breasts, halved 4 each carrots, quartered 1 cup pearl onions 2 each celery stalks, large pieces 2 each potatoes, peeled, quartered 1/4 cup chicken broth 1 each 10oz can cream of mushroom s 1/2 cup skim milk 1/4 tsp dried leaf thyme 1/8 tsp ground sage 1 each bay leaf	Advertisements

Preparation
 
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove
chicken to a medium size shallow casserole. Add vegetables to
casserole. In a small bowl combine broth, soup milk, thyme, sage and
bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or
until vegetables and chicken are tender. Cal: 343; Fat: 9.

 

 
Servings: 4

 

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