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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken Vegetable 03

Print this Recipe    Chicken Vegetable 03

CHICKEN AND VEGETABLE CASSEROLE
Yield: 4 Servings

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
10 oz can cream of mushroom soup
1/2 cup skim milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon 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.

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