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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)