Chicken and Vegetable Casserole

By: Melissa Baker



Recipe  and image courtesy of www.Food.com

Ingredients:
 
2 chicken breasts, halved

4 carrots, quartered

1 cup white pearl onion

2 stalks celery, large pieces

2 potatoes, peeled, quartered

1/4 cup chicken broth

1 (10 ) cans cream of mushroom soup

1/2 cup skim milk

1/4 teaspoon dried leaf thyme

1/8 teaspoon sage, Ground

1 bay leaf

 

Directions:

1. Preheat oven to 350F.
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.