Recipe - Chicken And Vegetable Casserole

2 Chicken breasts, halved
1 cup Pearl onions
2 Potatoes, peeled, quartered
1 10oz can cream of mushroom s
One fourth teaspoon Dried leaf thyme
1 Bay leaf
4 Carrots, quartered
2 Celery stalks, large pieces
One fourth cup Chicken broth
One half cup Skim milk
1/8 teaspoon Ground sage

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