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3 medium potatoes (1 lb.)
3 medium carrots
1 (10 3/4 oz.) can condensed
chicken broth, undiluted
1 small onion, chopped
1 (2 1/2 lb.) broiler-fryer,
cut up
1/2 tsp. thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. flour
1 (9 oz.) pkg. frozen cut
green beans

Cut potatoes into 1-inch chunks; cut carrots lengthwise
into quarters, then crosswise into 2-inch pieces. Reserve 1/3
cup chicken broth. In 4-quart casserole, combine potatoes,
carrots, onion and remaining broth; arrange chicken pieces on
top of vegetables; sprinkle with thyme, salt and pepper. Cook,
covered, on High 18 minutes, stirring occasionally. Stir flour
into reserved broth until blended and smooth; stir into chicken
mixture. Stir in frozen beans. Cook, covered, on High 8 to 10
minutes, until chicken and vegetables are tender, stirring
once. Makes 4 main-dish servings; about 530 calories per

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