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
 * 1/4 cup chicken broth
 * 1 each 10oz can cream of mushroom s
 * 1/2 cup skim milk
 * 1/4 tsp dried leaf thyme
 * 1/8 tsp ground sage
 * 1 each bay leaf

Directions
Preheat oven to 350°F. 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