Baked Chicken Stew - cooking recipe

Ingredients

6 boneless chicken breasts
6 medium potatoes, scrubbed & quartered,peels on
3/4 lb baby carrots or 3/4 lb sliced carrot
1 medium onion, chopped into large pieces
2 cans 98% fat-free cream of chicken soup
2 packages Lipton Onion Soup Mix
3 1/2 cups water
1 teaspoon ground sage
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

Preparation

Preheat oven to 400 degrees.
Spray a large oven proof pan or Dutch oven with butter flavored cooking spray.
Lay chicken in bottom of pan, sprinkle with salt& pepper.
Add carrots, potatoes and onions on top.
In a large bowl, whisk together canned soup, dry soup mix, sage and water.
Pour onto chicken and veggies.
Stir lightly to coat veggies.
Bake, covered for 1 1/2 hours.
Uncover and bake for 1/2 hour longer.