Chicken and Vegetable Casserole
chicken breasts, halved
potatoes, peeled and quartered
cream of mushroom soup
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.