Chicken And Vegetable Casserole - cooking recipe

Ingredients

2 chicken breasts, halved
4 carrots, quartered
1 cup white pearl onion
2 stalks celery, large pieces
2 potatoes, peeled, quartered
1/4 cup chicken broth
1 (10 ) can cream of mushroom soup
1/2 cup skim milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon sage, Ground
1 bay leaf

Preparation

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.