Ingredients

2 chicken breasts, halved
4 carrots, quartered
1 C. pearl onions
2 celery stalks, large pieces
2 potatoes, peeled, quartered
1/4 C. chicken broth
10-oz. can cream of mushroom
1/2 C. skimmed milk
1/4 tsp. dried leaf thyme
1/8 tsp. ground sage
1 bay leaf

Cooking Instructions

Preheat oven to 350. 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 for 1 hour or until vegetables and chicken are tender.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)