 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
|
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:
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.
2. Cover and bake at 350° for 60-75 minutes or until vegetables are tender. Yield: 5 servings.
|
|