Chicken-Potato Bake

• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 3 Tbsp. margarine
• 1 (10 1/2 oz.) can cream of chicken soup
• 1/4 c. milk
• 1/2 c. shredded sharp American cheese (2 oz.)
• 2 1/2 c. cubed cooled chicken
• 1 (16 oz.) can diced carrots, drained
• 1 (16 oz.) pkg. frozen fried potato nuggets

1. In saucepan, cook onion and green pepper in margarine until tender, but not brown; blend in cream of chicken soup and milk. Remove from heat; add the 1/2 cup shredded cheese.
2. Stir until cheese melts.
3. Stir in chicken and carrots.
4. Pour chicken mixture into 12 x 7 1/2 x 2-inch baking dish; arrange frozen fried potato nuggets atop casserole.
5. Bake at 375u0b0 about 35 minutes.
6. Sprinkle additional shredded cheese atop casserole, return casserole to oven just until cheese melts, about 2 minutes more.
7. Makes 6 servings.

onion, green pepper, margarine, cream of chicken soup, milk, shredded sharp american cheese, chicken, carrots, frozen fried potato nuggets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264227 (may not work)