Chicken and Vegetable Casserole I

== Ingredients ==
* 2 each chicken breasts, halved
* 4 each carrots, quartered
* 1 cup pearl onions
* 2 each celery stalks, large pieces
* 2 each potatoes, peeled, quartered
* ¼ cup chicken broth
* 1 each 10oz can cream of mushroom
* ½ cup skim milk
* ¼ tsp dried leaf thyme
* ⅛ tsp ground sage
* 1 each bay leaf
== Directions ==
# Preheat oven to 350°F.
# 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. 
== Nutritional information ==
* Calories: 343 | fat: 9g
Category:Canned mushroom soup Recipes
Category:Carrot Recipes
Category:Casserole Recipes
Category:Celery Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Low-calorie Recipes
Category:Non-fat milk Recipes
Category:Pearl onion Recipes
Category:Potato Recipes