Name: Chicken and Vegetable Casserole
Ingredients: 2 Chicken breasts, halved; 1 c Pearl onions; 2 Potatoes, peeled, quartered; 1 10oz can cream of mushroom s; 1/4 ts 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 ts Ground sage

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Main dish, Low-cal	4	Servings

INGREDIENTS

2		Chicken breasts, halved
1	c	Pearl onions
2		Potatoes, peeled, quartered
1		10oz can cream of mushroom s
1/4	ts	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	ts	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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