Chicken And Vegetable Casserole Recipe

Name: Chicken And Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, halved; 4 carrots, quartered; 1 cup white pearl onion; 2 stalks celery, large pieces; 2 potatoes, peeled, quartered; 1/4 cup chicken broth; 1 (10 ) can cream of mushroom soup; 1/2 cup skim milk; 1/4 teaspoon dried leaf thyme; 1/8 teaspoon sage, Ground; 1 bay leaf

Servings: persons

2 chicken breasts, halved
4 carrots, quartered
1 cup white pearl onion
2 stalks celery, large pieces
2 potatoes, peeled, quartered
1/4 cup chicken broth
1 (10 ) can cream of mushroom soup
1/2 cup skim milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon sage, Ground
1 bay leaf

1
Preheat oven to 350F.
2
Rinse chicken and pat dry.
3
Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
4
Add chicken and cook quickly until browned on both sides.
5
Remove chicken to a medium size shallow casserole.
6
Add vegetables to casserole.
7
In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
8
Bake, covered 1 hour or until vegetables and chicken are tender.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chicken breasts, halved, 4 carrots, quartered, 1 cup white pearl onion, 2 stalks celery, large pieces, and more.

Yes, Chicken And Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Casserole

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