2 chicken breast halves
1 cup pearl onions
2 potatoes, peeled, quartered
1 cond. cream of mushroom soup, 10 oz can
1/4 teaspoon thyme leaves, dried
1 bay leaf
4 carrots, quartered
2 stalks celery, large pieces
1/4 cup chicken broth
1/2 cup skim milk
1/8 teaspoon ground sage

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.

Makes 4 Servings.