Chicken and Vegetable Bake

• 1 (10 3/4 ounce) can Campbell's condensed cream of celery soup (Regular or 98% Fat Free)
• 12 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 1/2 ounce) cansswanson premium white chunk chicken breast in water, drained
• 1 dash ground black pepper
• 1 (2 7/8 ounce) can French's French fried onions (1 1/3 cups)
• 14 cup cooked red pepper, strips (optional)

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 350F for 25 minutes or until the chicken mixture is hot and bubbling.
3. Stir the chicken mixture.
4. Sprinkle with the remaining onions.
5. * Bake for 5 minutes or until the onions are golden brown.
6. * Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread.
7. For dessert serve pineapple chunks.

campbells condensed cream, milk, broccoli, carrot, green beans, chicken, ground black pepper, onions, red pepper

Taken from www.food.com/recipe/chicken-and-vegetable-bake-402886 (may not work)