*  Exported from  MasterCook  *
 
                      CHICKEN AND VEGETABLE CASSEROLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Main dish
                 Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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   t            Dried leaf thyme
      1/8   t            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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