Chicken and Vegetable Casserole

• Ready In: 1 hr
• 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

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.