- 3 cups cubed cooked chicken
- 4 medium carrots, cut into chunks
- 3 medium red potatoes, cut into chunks
- 3 celery ribs, sliced
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 2/3 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350 degrees F for 60-75 minutes or until vegetables are tender.