Chicken and Vegetable Casserole

Title: Chicken and Vegetable Casserole
Categories: Chicken, Low-cal, Casserole, Potatoes
Yield: 4 servings

2 Chicken Breasts, Halved
10 oz Can Cream Of Mushroom Soup
4 Carrots, Quartered
1/2 c Skim Milk
1 c Pearl Onions
1/4 ts Dried Leaf Thyme
2 Celery Stalks, Large Pieces
1/8 ts Ground Sage
2 Potatoes, Peeled, Quartered
1 Bay Leaf
1/4 c Chicken Broth

Preheat oven to 350øF. 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.