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Chicken and Vegetable Casserole




Source of Recipe


NY Times


List of Ingredients




2 ea. Chicken breasts, halved
4 ea. Carrots, quartered

1 c. Pearl onions

2 ea. Celery stalks, large pieces

2 ea. Potatoes, peeled, quartered

1/4 c. Chicken broth

1 ea. 10 oz. can cream of mushroom soup

1/2 c. milk

1/4 Tsp. Dried leaf thyme

1/8 Tsp. Ground sage

1 ea. Bay leaf



Recipe



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.

SERVES 6