Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Frozen peas and carrots |
| 1 can | Sliced mushrooms; undrained |
| 1 can | Condensed cream of chicken soup |
| 2 cups | Cut-up cooked chicken {or turkey} |
| 1 cup | Crushed potato chips |
Rinse frozen peas and carrots to seperate; drain.
OVEN METHOD: Mix peas and carrots, mushrooms {with liquid}, soup, and chicken in ungreased casserole dish. Sprinkle with crushed potato chips.
Cook uncovered in 350 degree oven until hot and bubbly, about 35 minutes.
RANGE-TOP METHOD: Mix peas and carrots, mushroom {with liquid}, soup, and chicken in 2 qt. saucepan. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are done, 8-10 minutes. Sprinkle with crushed potato chips.
Posted to MM-Recipes Digest by IceTeaLuvr@... on Aug 21, 1998, converted by MM_Buster v2.0l.