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 350

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