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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Ingredients:
6 boneless chicken breasts |
6 medium potatoes, scrubbed & quartered,peels on |
3/4 lb baby carrots or 3/4 lb sliced carrot |
1 medium onion, chopped into large pieces |
2 cans 98% fat-free cream of chicken soup |
2 packages lipton onion soup mix |
3 1/2 cups water |
1 teaspoon ground sage |
1/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Spray a large oven proof pan or Dutch oven with butter flavored cooking spray.
3. Lay chicken in bottom of pan, sprinkle with salt& pepper.
4. Add carrots, potatoes and onions on top.
5. In a large bowl, whisk together canned soup, dry soup mix, sage and water.
6. Pour onto chicken and veggies.
7. Stir lightly to coat veggies.
8. Bake, covered for 1 1/2 hours.
9. Uncover and bake for 1/2 hour longer.
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