Cooking Recipe Chicken & Vegetable Casserole
Recipe Ingredients
2
Chicken breasts, halved
1 c
Pearl onions
2
Potatoes, peeled, quartered
1
10oz can cream of mushroom s
1/4 ts
Dried leaf thyme
1
Bay leaf
4
Carrots, quartered
2
Celery stalks, large pieces
1/4 c
Chicken broth
1/2 c
Skim milk
1/8 ts
Ground sage
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.