Chicken Veggie Casserole


1 can (10 ? oz.) Condensed cream of chicken soup, undiluted
? cup Milk
? tsp. Dried thyme
? tsp. Salt
? tsp. Pepper
2 cups Diced cooked chicken
1 can (16 oz.) Whole kernel corn, drained
2 cups Frozen green beans, thawed
2 cups Sliced cooked potatoes

In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans and potatoes. Pour into a greased 1 ? qt. baking dish (or 8? or 9? layer cake pan or 10? pie plate). Bake, uncovered, at 400? for 15 minutes or until heated through.

Yield: 6 servings

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