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