Title: Chicken and Vegetable Casserole
Categories: Poultry Diet Casserole
Yield: 4 Servings
| 2 | | Chicken breasts, halved |
| 1 | c | Pearl onions |
| 2 | | Potatoes, peeled, quartered |
| 1 | | 10oz can cream of mushroom s |
| 1/4 | ts | Dried leaf thyme |
| 1 | | Bay leaf |
| 4 | | Carrots, quartered |
| 2 | | Celery stalks, large pieces |
| 1/4 | c | Chicken broth |
| 1/2 | c | Skim milk |
| 1/8 | ts | Ground sage |
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.