• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken and Vegetable Casserole

  • Recipe Submitted by on

Category: Low Calorie, Poultry, Main Dish

 Ingredients List

  • 2 Chicken breasts, halved
  • 1 c Pearl onions
  • 2 Potatoes, peeled, quartered
  • 1 10oz can cream of mushroom s
  • 1/4 ts Dried leaf thyme
  • 1 Bay leaf
  • 4 Carrots, quartered
  • 2 Celery stalks, large pieces
  • 1/4 c Chicken broth
  • 1/2 c Skim milk
  • 1/8 ts Ground sage


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.

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