Chicken And Vegetable Casserole

Recipe Ingredients

2		Chicken breasts - halved
1 cup	62g / 2.2oz	Pearl onions
2		Potatoes - peeled, quartered
1		Cream of mushroom s
1/4 teaspoon	1.3ml	Dried leaf thyme
1		Bay leaf
4		Carrots - quartered
2		Celery stalks - large pieces
1/4 cup	59ml	Chicken broth
1/2 cup	118ml	Skim milk
1/8 teaspoon	0.6ml	Ground sage

Recipe 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.

Source:
Kathryn Naffziger, Okeene, OK

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