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Chicken & 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.

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