Quick-Fix Layered Chicken Casserole

• 5 ounces scalloped potatoes mix
• 10 34 ounces cream of mushroom soup
• 1 cup water
• 12 teaspoon garlic pepper seasoning
• 16 ounces frozen broccoli carrots cauliflower mix, thawed and drained
• 16 ounces frozen stir fry vegetables, thawed and drained (broccoli, snap peas, water chestnuts, etc)
• 1 lb chicken breast tenders
• paprika

1. ayPour dried potatoes into a 3 1/2 quart slow cooker.
2. Mix the undiluted soup with the water, sauce packet from the potatoes and the garlic pepper.
3. Drizzle just a little over the potatoes.
4. Add the mixed veggies, plus 1/3 of the stir fry veggies, 2/3 of the chicken, 2/3 of the soup mixture, the remaining stir fry veggies and the remaining chicken.
5. Pour the rest of the soup mixture on top.
6. Cover and cook on low for about 4 1/2 hours, or until the chicken and potatoes are cooked.
7. Sprinkle paprika over the top.

potatoes, cream of mushroom soup, water, garlic pepper, cauliflower, vegetables, chicken breast tenders, paprika

Taken from www.food.com/recipe/quick-fix-layered-chicken-casserole-253298 (may not work)