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Chicken And Vegetable Casserole Recipe
2 Chicken breasts, halved
4 Carrots, quartered
1 Cup Pearl onions
2 Celery stalks, large pieces
2 Potatoes, peeled, quartered
1/4 Cup Chicken broth
1 10oz can cream of mushroom soup
1/2 Cup Skim milk
1/4 Teaspoon Dried leaf thyme
1/8 Teaspoon Ground sage
1 Bay leaf
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.
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
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