CHICKEN AND VEGETABLE CASSEROLE

21.09.2008 | Author: Cook | Posted in Chicken
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CHICKEN AND VEGETABLE CASSEROLE


Servings: 4
Ingredients: 

  • 2 ea Chicken breasts, halved
    • 

  • 4 ea Carrots, quartered
    • 

  • 1 c  Pearl onions
    • 

  • 2 ea Celery stalks, large pieces
    • 

  • 2 ea Potatoes, peeled, quartered
    • 

  • 1/4 c  Chicken broth
    • 

  • 1 ea 10oz can cream of mushroom s
    • 

  • 1/2 c  Skim milk
    • 

  • 1/4 t  Dried leaf thyme
    • 

  • 1/8 t  Ground sage
    • 

  • 1 ea Bay leaf
    •

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.

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