Chicken And Vegetable Casserole

Ingredients

2 chicken breasts
4 carrots
1 c pearl onions
2 celery stalks
2 potatoes
1/4 c chicken broth
10 oz cream of mushroom s
1/2 c skim milk
1/4 t leaf thyme
1/8 t sage
1 bay leaf

Instructions

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. Cal: 343; Fat: 9.