Chicken and Vegetable Casserole
photo by Lori Mama
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 chicken breasts, halved
- 4 carrots, quartered
- 1 cup white pearl onion
- 2 stalks celery, large pieces
- 2 potatoes, peeled, quartered
- 1⁄4 cup chicken broth
- 1 (10 ) can cream of mushroom soup
- 1⁄2 cup skim milk
- 1⁄4 teaspoon dried leaf thyme
- 1⁄8 teaspoon sage, Ground
- 1 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.
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Reviews
-
Loved this recipe - Instead of 2 cups of broth, mushroom soup & skim milk I used a new low sodium sauce (Cream of Chicken). Wonderful flavour and aroma while it is baking..I couldn't find any pearl onions so I used a whole onion quartered. Use only 2 breasts but the whole sauce. I have saved the leftover sauce for another recipe. This recipe will be made again Made again 28Feb2010 Used pearl onions and I cut up the breasts We loved it and I love doing it ahead and just popping it in the over 45 minutes before dinner.
Tweaks
-
Loved this recipe - Instead of 2 cups of broth, mushroom soup & skim milk I used a new low sodium sauce (Cream of Chicken). Wonderful flavour and aroma while it is baking..I couldn't find any pearl onions so I used a whole onion quartered. Use only 2 breasts but the whole sauce. I have saved the leftover sauce for another recipe. This recipe will be made again Made again 28Feb2010 Used pearl onions and I cut up the breasts We loved it and I love doing it ahead and just popping it in the over 45 minutes before dinner.
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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