Baked Chicken Stew

• 6 boneless chicken breasts
• 6 medium potatoes, scrubbed & quartered,peels on
• 3/4 lb baby carrots or 3/4 lb sliced carrot
• 1 medium onion, chopped into large pieces
• 2 cans 98% fat-free cream of chicken soup
• 2 packages Lipton Onion Soup Mix
• 3 1/2 cups water
• 1 teaspoon ground sage
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper

1. Preheat oven to 400 degrees.
2. Spray a large oven proof pan or Dutch oven with butter flavored cooking spray.
3. Lay chicken in bottom of pan, sprinkle with salt& pepper.
4. Add carrots, potatoes and onions on top.
5. In a large bowl, whisk together canned soup, dry soup mix, sage and water.
6. Pour onto chicken and veggies.
7. Stir lightly to coat veggies.
8. Bake, covered for 1 1/2 hours.
9. Uncover and bake for 1/2 hour longer.

chicken breasts, potatoes, baby carrots, onion, cream of chicken soup, onion soup mix, water, ground sage, salt, fresh ground pepper

Taken from www.food.com/recipe/baked-chicken-stew-65938 (may not work)