Chicken and vegetable casserole
Source of Recipe
Unknown
List of Ingredients
2 each Chicken breasts, halved
4 each Carrots, quartered
1 cup Pearl onions
2 each Celery stalks, large pieces
2 each Potatoes, peeled, quartered
1/4 cup Chicken broth
1 each 10oz can cream of mushroom soup
1/2 cup Skim milk
1/4 tsp. Dried leaf thyme
1/8 tsp. Ground sage
1each 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.
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