Chicken And Vegetable Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Low-cal, Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Chicken breasts, halved | |
| 1 | c | Pearl onions |
| 2 | Potatoes, peeled quartered | |
| 1 | 10oz can cream of mushroom s | |
| 1/4 | t | Dried leaf thyme |
| 1 | Bay leaf | |
| 4 | Carrots, quartered | |
| 2 | Celery stalks, large pieces | |
| 1/4 | c | Chicken broth |
| 1/2 | c | Skim milk |
| 1/8 | t | Ground sage |
INSTRUCTIONS
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. Cal: 343; Fat: 9. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 68
Total Fat: 7.6g
Cholesterol: 73.7mg
Sodium: 828.5mg
Potassium: 1097.5mg
Carbohydrates: 33.9g
Fiber: 5.8g
Sugar: 6.9g
Protein: 32.2g