Preheat oven to 350øF. 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.