Tuesday, April 12, 2016

Chicken and Vegetable Casserole

By: Melissa Baker

Recipe  and image courtesy of www.Food.com

2 chicken breasts, halved
  • 4 carrots, quartered
  • 1 cup white pearl onion
  • 2 stalks celery, large pieces
  • 2 potatoes, peeled, quartered
  • 1/4 cup chicken broth
  • 1 (10 ) cans cream of mushroom soup
  • 1/2 cup skim milk
  • 1/4 teaspoon dried leaf thyme
  • 1/8 teaspoon sage, Ground
  • 1 bay leaf

    1. Preheat oven to 350F.
    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.

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