---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken and Vegetable Casserole
  Categories: Poultry, Low-cal, Casseroles
       Yield: 4 servings
  
       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 ts Dried leaf thyme                  1/8 ts Ground sage
       1 ea Bay leaf                       
  
   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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