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| Home -> [Casseroles, Chicken, Entrees, Low-calorie, Poultry] -> [Chicken and vegetable casserole Recipe] |
Chicken and vegetable casserole
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Casseroles, Chicken, Entrees, Low-calorie, Poultry |
Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Rinse chicken and pat dry. | | 3 | Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. | | 4 | Add chicken and cook quickly until browned on both sides. | | 5 | Remove chicken to a medium size shallow casserole. | | 6 | Add vegetables to casserole. | | 7 | In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. | | 8 | Bake, covered 1 hour or until vegetables and chicken are tender. | | 9 | Cal: 343; fat: 9 |
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