Chicken and Vegetable Casserole I

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
 * ¼ cup chicken broth
 * 1 each 10oz can cream of mushroom
 * ½ cup skim milk
 * ¼ tsp dried leaf thyme
 * ⅛ tsp ground sage
 * 1 each bay leaf

Directions

 * 1) Preheat oven to 350°F.
 * 2) Rinse chicken and pat dry.
 * 3) Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
 * 4) Add chicken and cook quickly until browned on both sides.
 * 5) Remove chicken to a medium size shallow casserole.
 * 6) Add vegetables to casserole.
 * 7) In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
 * 8) Bake, covered 1 hour or until vegetables and chicken are tender.

Nutritional information

 * Calories: 343 | fat: 9g