Ingredients:
2 each chicken breasts, halved
4 each carrots, quartered
1 cup pearl onions
2 each celery stalks, large pieces
2 each potatoes, peeled, quartered
1/4 cup chicken broth
1 each 10oz can cream of mushroom s
1/2 cup skim milk
1/4 tsp dried leaf thyme
1/8 tsp ground sage
1 each bay leaf
Instructions:
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. Cal: 343; Fat: 9.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
The chicken is the country's, but the city eats it. - George Herbert
Chicken & Vegetable Casserole Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
