Chicken and vegetable casserole
Yield: 4 servings
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 ts Dried leaf thyme 1/8 ts Ground sage
- 1 ea Bay leaf
Instructions:
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.
