Chicken And Vegetable Casserole Recipe

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Chicken and Vegetable Casserole

Kitchen Crew


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chicken breasts, halved
carrots, quartered
1 c
pearl onions
2 large
celery stalks
potatoes, peeled and quartered
1/4 c
chicken broth
10 oz
cream of mushroom soup
1/2 c
milk, skim
1/4 tsp
thyme, dried
5/8 tsp
sage, ground
bay leaf


1Preheat oven to 350.

2Rinse chicken and pat dry.

3Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.

4Add chicken and cook quickly until browned on both sides; remove chicken to a medium size shallow casserole.

5Add vegetables to casserole.

6In a small bowl combine broth, soup, milk, thyme, sage and bay leaf; pour over chicken and vegetables.

7Bake, covered 1 hour or until vegetables and chicken are tender.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy