Recipe: Chicken and Vegetable Casserole (using pearl onions and cream of mushroom soup)

CHICKEN AND VEGETABLE CASSEROLE

2 boneless, skinless chicken breasts, halved
4 carrots, quartered
1 cup pearl onions
2 celery stalks, cut in large pieces
2 potatoes, peeled, quartered
1/4 cup chicken broth
1 (10 oz) can condensed cream of mushroom soup
1/2 cup fat free milk
1/4 tsp dried leaf thyme
1/8 tsp ground sage
1 bay leaf

Preheat oven to 350 degrees F.

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. Remove and discard bay leaf.

Makes 4 servings
From: vase - 01-02-97