Recipe Casseroles Chicken and Vegetable Casserole
 

Chicken and Vegetable Casserole Hot

A recipe for Chicken and Vegetable Casserole. Follow the simple recipe instructions for Chicken and Vegetable Casserole shared by other home cooking experts.


Ingredients

2 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


Directions

Preheat 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.

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