1 can cream of chicken soup
1/2 c. milk
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 cups cubed cooked chicken
1 can whole kernel corn, drained
2 cups frozen cut green beans, thawed
2 cups sliced cooked potatoes
In large bowl, combine the soup, milk, thyme, salt and pepper. Stir in the chicken, corn, beans, and potatoes.
Pour into a greased 1 1/2 qt. baking dish. Bake, uncovered, at 400* for 15 minutes or until heated through. Makes 6 servings.