A recipe for Chicken and Vegetable Casserole. Follow the simple recipe instructions for Chicken and Vegetable Casserole shared by other home cooking experts.
Ingredients2 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 Tsp. Dried leaf thyme
1/8 Tsp. Ground sage
1 ea. Bay leaf
DirectionsPreheat 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.