*  Exported from  MasterCook  *

                     CHICKEN AND VEGETABLE CASSEROLE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Main dish
                Low-cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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   t            Dried leaf thyme
     1/8   t            Ground sage
   1       ea           Bay leaf

  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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