Chicken & Vegetable Casserole
Yield
4 servingsPrep
10 minCook
Ready
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
halved |
|
| 4 | each |
carrots
quartered |
|
| 1 | cup |
pearl onions
|
*
|
| 2 | each |
celery stalks
large pieces |
|
| 2 | each |
potatoes
quartered |
|
| ¼ | cup |
chicken broth
|
|
| 1 | 10 ounce |
cream of mushroom soup
|
|
| ½ | cup |
milk, skim
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
sage
ground |
*
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
halved |
|
| 4 | each |
carrots
quartered |
|
| 237 | ml |
pearl onions
|
*
|
| 2 | each |
celery stalks
large pieces |
|
| 2 | each |
potatoes
quartered |
|
| 59 | ml |
chicken broth
|
|
| 1 | 10 ounce |
cream of mushroom soup
|
|
| 118 | ml |
milk, skim
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 0.6 | ml |
sage
ground |
*
|
| 1 | each |
bay leaves
|
*
|
Directions
Preheat oven to 350℉ (180℃).
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.
