Chicken Veggie Casserole

Serves 6

  • 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 oz) whole kernel corn, drained
  • 2 cups frozen cut green beands, thawed
  • 2 cups sliced cooked potatoes

In a large bowl, combine the soup, milk, salt and pepper. Stir in the chicken, corn, beans and potatoes. Pour into a greased 1-1/2 qt baking dish. Bake, uncovered, at 400 degrees for 15 minutes or until heated through.

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One Response to “Chicken Veggie Casserole”

Trackbacks/Pingbacks

  1. Easy Chicken Casserole Recipe « family ~ food ~ fashion - March 18, 2011

    […] Chicken Veggie Casserole […]

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