Chicken and Vegetable Casserole

1. Preheat oven to 350F.
2. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
3. Add chicken and cook quickly until browned on both sides.
4. Remove chicken to a medium size shallow casserole.
5. Add vegetables to casserole.
6. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
7. Bakei, covered 1 hour or until vegetables and chicken are tender.
8. Cali: 343; Fat: 9.