Country Chicken Casserole

• 1 (10 3/4 ounce) can cream of celery soup (I use the healthy request)
• 1 (10 3/4 ounce) can cream of potato soup
• 1 cup milk
• 14 teaspoon dried thyme leaves, crushed
• 18 teaspoon black pepper
• 4 cups cut up cooked vegetables, i have also used cut green beans and sliced carrots (I use broccoli, cauliflower and carrot chopped small and sometimes, I use brussles sprouts chopped w)
• 2 cups cubed chicken
• 4 cups stove top prepared stuffing (I use the chicken but I have used the Savory Herb one)
• 12 cup shredded cheese

1. Stir the soups, milk, thyme, pepper, vegetables and chicken in a 3 Qt shallow baking dish.
2. Stir in 1/2 cup shredded cheese.
3. Top with prepared stuffing.
4. Bake at 400 25 minutes or until the stuffing is golden brown and casserole is bubbly hot.

cream of celery soup, cream of potato soup, milk, thyme, black pepper, vegetables, chicken, stove top prepared stuffing, shredded cheese

Taken from www.food.com/recipe/country-chicken-casserole-325696 (may not work)