Chicken and Vegetable Casserole Recipe

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.