Chicken And Vegetable Casserole
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)