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Categories:Viewed: 35 - Published at: 5 years ago
Ingredients
- 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
Method
- Preheat oven to 350 degrees Fahrenheit.
- Place cream of mushroom soup and milk into a medium sized bowl and mix well.
- Add ground black pepper or salt, if desired; mix.
- Place half of the soup mixture into a casserole dish.
- Layer chicken, corn, and peas on top.
- Pour the rest of the soup mixture on top of that.
- Cover entire top of dish with shredded cheese and place into oven.
- 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!).
