vegetable chicken casserole

Beef

Vegetable Chicken Casserole

In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. "To save time, you can substitute a package of frozen vegetables," Bonnie suggests.

Ingredients

3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables.
Cover and bake at 350° for 60-75 minutes or until vegetables are tender.