Side Pannel
Chicken and Vegetable Casserole
Chicken and Vegetable Casserole
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
