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Chicken and Vegetable Casserole I

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Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  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.

Nutritional information Edit

  • Calories: 343 | fat: 9g

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