Chicken And Vegetable Casserole * exported from bigoven *      recipe by :  serving size :4  cuisine :  main ingred. :  categories :*poultry chicken    amount measure ingredient -- preparation method    -------------------------------- 2   chicken breasts --halved 4   carrots --quartered 1 cup  pearl onions 2   celery stalks --large pieces 2   potatoes --peeled quartered 1/4 cup  chicken broth 1   10 oz can cream of mushroom s 1/2 cup  skim milk 1/4 tsp  dried leaf thyme 1/8 tsp  ground sage 1   bay leaf   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.    --  (ID: 5099) Mirror: rec.food.recipes: Tue, Nov 9, 2004 Recipes by Category Appetizers Bean Salads Beans Biscuits Breads Brownies Burgers Cakes Casseroles Cheese Chicken Chili Cobblers Cookies Crockpot Dips Dressings Fruit Salads Jams Jellies Marinades Mousses Muffins Pancakes Pasta Pasta Salads Pastries Pesto Pies Pilafs Pizza Polenta Potato Salads Preserves Puddings Relishes Rice Salads Salsas Salmon Sandwiches Sauces Scones Snacks Soups Spices Spreads Stews Stocks Stuffing Tarts Trifles Vegan Vegetarian Waffles Recipes by Region African Amish Armenian Australian Basque Belgian Brazilian British Burmese Cajun Canadian Caribbean Chinese Danish Dutch Egyptian Ethiopian Filipino Finnish French German Greek Hawaiian Hungarian Indian Indonesian Irish Italian Japanese Korean Lebanese Mexican Middle Eastern Moroccan Norwegian Persian Peruvian Polish Portuguese Russian Scottish Serbian Singapore Spanish Swedish Thai Tibetan Turkish Ukrainian Vietnamese Welsh

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