Chicken & Mushroom Casserole 

Ingredients:
8-chicken pieces, skin removed
1/4-tsp lemon pepper
1/4-cup water
1-small thinly sliced onion
1/2-cup sliced mushrooms
1/2-tsp dried rosemary
1/2-tsp thyme
1/2-cup low salt chicken broth
2-tbsp cornstarch
1/2-cup dry white wine

Instructions:
Spray non-stick fry pan with pam & heat on high Sprinkle chicken with lemon pepper & brown Transfer chicken to shallow casserole dish Place onions & mushrooms in fry pan Add 1/4 cup water & saute until onions are limp Add chicken broth, rosemary, & thyme to onion mix Blend cornstarch with wine Add to broth & stir well until thick Pour sauce over chicken Cover & bake in preheated oven (350*) for 50 min or until juices run clear Serve over brown rice or pasta

4-5 sevings