chicken and vegetable casserole

Name: Chicken and Vegetable Casserole
Ingredients: 2 - chicken breasts, halved; 4 - carrots, quartered; 1 cup(s) pearl onions; 2 large celery stalks; 2 - potatoes, peeled and quartered; 1/4 cup(s) chicken broth; 10 ounce(s) cream of mushroom soup; 1/2 cup(s) milk, skim; 1/4 teaspoon(s) thyme, dried; 5/8 teaspoon(s) sage, ground; 1 - bay leaf

7 Pinches

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Ingredients

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

How To Make chicken and vegetable casserole

Step 1

Preheat oven to 350.

Step 2

Rinse chicken and pat dry.
Step 3

Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
Step 4

Add chicken and cook quickly until browned on both sides; remove chicken to a medium size shallow casserole.
Step 5

Add vegetables to casserole.
Step 6

In a small bowl combine broth, soup, milk, thyme, sage and bay leaf; pour over chicken and vegetables.
Step 7

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