Chicken and Vegetable Casserole

Yields:	4 servings
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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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This sounds very interesting. Wish I knew where to buy kangaroo. I love trying new things. I also love anchovies. Thanks Debbie