Chicken & Vegetable Bake

• 1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 1 cup cooked broccoli flowerets
• OR cauliflowerets
• 1 cup cooked sliced carrot
• 1 cup cooked cut green beans
• 2 can (4.5 ounces each) Swanson(R) Premium White Chunk Chicken Breast in Water, drained
• dash Ground black pepper
• 1 can (2.8 ounces) French's(R) French Fried Onions (1 1/3 cups)
• 1/4 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 350u0b0F. 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.

campbellsuae, milk, cauliflowerets, carrot, green beans, white chunk chicken, ground black pepper, onions, pepper

Taken from www.epicurious.com/recipes/member/views/chicken-vegetable-bake-50061785 (may not work)