Chicken and Vegetable Casserole

  • Prep Time: 0 mins
  • Total Time: 1 hrs
  • Servings: 4
  • Ingredients

  • 2chicken breasts, halved
  • 4carrots, quartered
  • 1cupwhite pearl onion
  • 2stalkscelery, large pieces
  • 2potatoes, peeled, quartered
  • 1/4 cupchicken broth
  • 1 (10) cans cream of mushroom soup
  • 1/2 cupskim milk
  • 1/4 teaspoondried leaf thyme
  • 1/8 teaspoonsage, Ground
  • 1bay leaf
  • Directions

  • 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.
  • Reviews

  • “Very good. I, as with others, used regular onions. I also omitted the celery. Personal preference.”

  • “Loved this recipe – Instead of 2 cups of broth, mushroom soup & skim milk I used a new low sodium sauce (Cream of Chicken). Wonderful flavour and aroma while it is baking..I couldn’t find any pearl onions so I used a whole onion quartered. Use only 2 breasts but the whole sauce. I have saved the leftover sauce for another recipe. This recipe will be made again Made again 28Feb2010 Used pearl onions and I cut up the breastsWe loved it and I love doing it ahead and just popping it in the over 45 minutes before dinner.”

  • “This recipe was a little bland, I felt that it needed some salt and pepper. Otherwise Okay.”

  • “This was very tasty…I didn’t have pearl onions so chopped up a reg. onion and forgot the bay leaf which was okay, this turned out great anyway..”

  • “This turned out pretty good, I’m not usually one for casseroles. :)This was a very nice “set it and forget it” meal.Thank you for posting this recipe and joining in our recipes swap!”

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