1 can cream of chicken soup
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup diced cooked chicken
1 can (16 oz) whole kernel corn, drained
2 cups canned cut green beans
2 cups sliced cooked potatoes

in a large bowl, combine soup, milk, thyme, salt and pepper. stir in chicken, corn, beans and potatoes. pour into a greased 1 1/2 quart baking dish. bake, uncovered, at 400 degrees for 15 minutes or until heated through.

6 servings