---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken and Vegetable Casserole
 Categories: Poultry, Low-cal, Casseroles
      Yield: 4 servings
 
      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                       
 
  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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