Chicken & vegetable casserole

Yield: 4 Servings

Measure Ingredient
2 eaches Chicken breasts, halved
4 eaches Carrots, quartered
1 cup Pearl onions
2 eaches Celery stalks, large pieces
2 eaches Potatoes, peeled, quartered
¼ cup Chicken broth
1 each 10oz can cream of mushroom s
½ cup Skim milk
¼ teaspoon Dried leaf thyme
⅛ 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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