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