Chicken and Vegetable Casserole

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Rinse chicken and pat dry.
  3. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
  4. Add chicken and cook quickly until browned on both sides.
  5. Remove chicken to a medium size shallow casserole.
  6. Add vegetables to casserole.
  7. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
  8. Bake, covered 1 hour or until vegetables and chicken are tender.
Most Helpful

Very good. I, as with others, used regular onions. I also omitted the celery. Personal preference.

Lori Mama October 25, 2011

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.

Bergy March 01, 2010

This recipe was a little bland, I felt that it needed some salt and pepper. Otherwise Okay.

dalizzy79 February 11, 2010