Chicken And Vegetable Casserole Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 each: Chicken breasts, halved
4 each: Carrots, quartered
1 cup: Pearl onions,
2 each: Celery stalks, large pieces
2 each: Potatoes, peeled, quartered
1/4 cup: Chicken broth,
1 each: 10oz can cream of mushroom s,
1/2 cup: Skim milk,
1/4 t: Dried leaf thyme,
1/8 t: Ground sage,
1 each: Bay leaf,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp