Chicken & Vegetable Casserole
Submitted by sptsupe
Browned chicken breasts bake gently with carrots, pearl onions, potatoes, and celery in a creamy mushroom and herb sauce. Low-calorie comfort in one covered casserole dish, ready in an hour.
YIELD
4 servingsPREP
10 minCOOK
READY
Some nights you need dinner to basically cook itself, and this casserole delivers.
Chicken breasts get a quick sear, then tuck into a dish alongside chunky carrots, pearl onions, potatoes, and celery.
A creamy mushroom sauce spiked with thyme, sage, and bay leaf gets poured over the top, the lid goes on, and the oven does the rest for a solid hour.
What comes out is fall-apart tender chicken surrounded by vegetables that soaked up every last drop of that herby sauce.
Pro Tips
- Quarter the vegetables into similar-sized pieces so they cook evenly alongside the chicken.
- Use skim milk to keep this casserole low-calorie without sacrificing the creamy texture from the mushroom soup.
- Don’t peek under the lid during baking. The trapped steam is what keeps everything moist and tender.
- Fish out the bay leaf before serving. Nobody wants that surprise bite.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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.
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