In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook until no longer pink. Add the broth, carrots, celery and 1/2 tsp savory. Bring to a boil. Reduce heat; cover and simmer fo 10-15 min or until vegetables are tender
3
Transfer to a 3 qt baking dish coated with non-stick cooking spray. Bak, uncovered, at 350 defreese F for 15-20 min or until bubbly.