Chicken and Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 ) can 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.
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