Recipe number 12849 is

Chicken And Vegetable Casserole

The ingredients are:
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 tsp Dried leaf thyme 1/8 tsp Ground sage 1 each Bay leaf

The recipe yield is:
4 servings

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.

Poultry; Main Dish; Low-Cal

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