Chicken And Vegetable Casserole
* exported from bigoven * 
 
 
recipe by : 
serving size :4 
cuisine : 
main ingred. : 
categories :*poultry chicken 
 
amount measure ingredient -- preparation method 
  --------------------------------
2   chicken breasts --halved
4   carrots --quartered
1 cup  pearl onions
2   celery stalks --large pieces
2   potatoes --peeled quartered
1/4 cup  chicken broth
1   10 oz can cream of mushroom s
1/2 cup  skim milk
1/4 tsp  dried leaf thyme
1/8 tsp  ground sage
1   bay leaf
 
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. 
 
-- 
(ID: 5099) Mirror: rec.food.recipes: Tue, Nov 9, 2004


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