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| RECIPE FOR CHICKEN AND VEGETABLE CASSEROLE |
Title: Chicken And Vegetable Casserole
Category: Low-cal Chicken Casseroles -game
Serves: 4
Ingredients:
| 2.00 | | Chicken breasts, halved | | 4.00 | | Carrots, quartered | | 1.00 | c | Pearl onions | | 2.00 | | Celery stalks, large pieces | | 2.00 | | Potatoes, peeled, quartered | | 0.25 | c | Chicken broth | | 1.00 | | 10oz can cream of mushroom s | | 0.50 | c | Skim milk | | 0.25 | ts | Dried leaf thyme | | 0.12 | ts | Ground sage | | 1.00 | | 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.
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