Chicken and Vegetable Bake

Here's a tasty way to use up leftovers, or a simple dish to start from scratch. Canned chicken, French fried onions and cream of celery soup make it easy and delicious.

• Ready In: 40 mins
• Serves: 4
• Yields: 1 dish

Ingredients

• 1 (10 3/4ounce) can  Campbell's condensed cream of celery soup (Regular or 98% Fat Free)
• 1⁄2 cup milk
• 1  cup  cooked broccoli florets or 1  cup cauliflower floret
• 1  cup  cooked sliced carrot
• 1  cup  cooked  cut green beans
• 2 (4 1/2ounce) cans  swanson premium white chunk chicken breast in water, drained
• 1  dash ground black pepper
• 1 (2 7/8ounce) can  French's French fried onions (1 1/3 cups)
• 1⁄4 cup  cooked  red pepper, strips (optional)

Directions

1. * Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole.
2. * Bake at 350°F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the remaining onions.
3. * Bake for 5 minutes or until the onions are golden brown.
4. * Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.