Chicken And Vegetable Casserole

• 2 chicken breasts, halved
• 4 carrots, quartered
• 1 cup white pearl onion
• 2 stalks celery, large pieces
• 2 potatoes, peeled, quartered
• 1/4 cup chicken broth
• 1 (10 ) can cream of mushroom soup
• 1/2 cup skim milk
• 1/4 teaspoon dried leaf thyme
• 1/8 teaspoon sage, Ground
• 1 bay leaf

1. Preheat oven to 350F.
2. Rinse chicken and pat dry.
3. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
4. Add chicken and cook quickly until browned on both sides.
5. Remove chicken to a medium size shallow casserole.
6. Add vegetables to casserole.
7. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
8. Bake, covered 1 hour or until vegetables and chicken are tender.

chicken breasts, carrots, white pearl onion, stalks celery, potatoes, chicken broth, cream of mushroom soup, milk, dried leaf thyme, sage, bay leaf

Taken from www.food.com/recipe/chicken-and-vegetable-casserole-7676 (may not work)