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1 hours
Prep: 10 minutes
Cook: 1 hours
192 calories per serving view nutrition facts
4 servings
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| 2 | each | chicken breasts | halved |
| 4 | each | carrots | quartered |
| 1 | cup | pearl onions | |
| 2 | each | celery stalks | large pieces |
| 2 | each | potatoes | quartered |
| 1/4 | cup | chicken broth | |
| 1 | 10 ounce | soup, cream of mushroom | |
| 1/2 | cup | milk, skim | |
| 1/4 | teaspoon | thyme | dried |
| 1/8 | teaspoon | sage | ground |
| 1 | each | bay leaf |
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.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 181mg | 8% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 4.0g | 14% |
| Sugars 6.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 207% | Vitamin C | 18% | |
| Calcium | 8% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Have you ever watched some celebrity chef effortlessly whip up some yummy looking dish on TV? You then try the recipe yourself but...
Really savory and delicious, and didn't spend long time, it will become our weekend keeper!
