Chicken and vegetable casserole
4 servings
Ingredients
| Quantity | 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 |
Directions
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.