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