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Chicken and Vegetable

Recipe Link: http://recipesource.com

List of Ingredients




4 skinless, boneless chicken breast halves

1 cup pearl onions

2 potatoes, peeled and quartered

1 can cream of mushroom soup

1/4 teaspoon dried thyme

1 bay leaf

4 carrots, quartered

2 celery stalks, cut into large pieces

1/4 cup chicken broth

1/2 cup skim milk

1/8 teaspoon ground sage


Recipe



1. Preheat oven to 350 degrees F. Rinse chicken and pat dry.

2. Heat a medium-sized nonstick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium-sized shallow casserole dish. Add vegetables to casserole.

3. In a small bowl, combine broth, soup, milk, thyme, sage and bay leaf; pour over chicken and vegetables.

4. Bake, covered, for 1 hour or until vegetables and chicken are tender.

Serves 4.