Chicken Caserole

• 1 (8 ounce) can cream of mushroom soup
• pepper (optional) or salt (optional)
• 3 medium chicken breasts, cut into 1/2-inch pieces
• 1 (8 ounce) can sweet corn
• 1 cup peas (I used frozen and thawed them first, draining the water)
• 1/2 cup milk
• cheddar cheese, shredded

1. Preheat oven to 350 degrees Fahrenheit.
2. Place cream of mushroom soup and milk into a medium sized bowl and mix well.
3. Add ground black pepper or salt, if desired; mix.
4. Place half of the soup mixture into a casserole dish.
5. Layer chicken, corn, and peas on top.
6. Pour the rest of the soup mixture on top of that.
7. Cover entire top of dish with shredded cheese and place into oven.
8. Bake, uncovered, for about 30 to 35 minutes or until chicken is fully cooked. (Put a baking sheet under the dish while in the oven, in case it bubbles over!).

cream of mushroom soup, pepper, chicken breasts, sweet corn, peas, milk, cheddar cheese

Taken from www.food.com/recipe/chicken-caserole-499281 (may not work)