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Chicken Veggie Casserole

Chicken Veggie Casserole

 

INGREDIENTS

  • 3 cups cubed cooked chicken
  • 4 medium carrots, cut into chunks
  • 3 medium red potatoes, cut into chunks
  • 3 celery ribs, sliced
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 2/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. 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 degrees F for 60-75 minutes or until vegetables are tender.

FOOTNOTE

  • Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

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