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Chicken and Vegetable Casserole

2 Chicken breasts, halved
1 c Pearl onions
2 Potatoes, peeled, quartered
1 10oz can cream of mushroom s
1/4 ts Dried leaf thyme
1 Bay leaf
4 Carrots, quartered
2 Celery stalks, large pieces
1/4 c Chicken broth
1/2 c Skim milk
1/8 ts 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.

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