Chicken And Vegetable Casserolelow-cal, main dish, poultry 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 teaspoon dried leaf thyme 1/8 teaspoon ground sage 1 each 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. Cal: 343; Fat: 9. |
