Recipe for Chicken And Vegetable Casserole


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 teaspoon dried leaf thyme
1/8 teaspoon ground sage
1 each bay leaf


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.

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