Chicken-Potato Bake

1. 1

   In saucepan, cook onion and green pepper in margarine until tender, but not brown; blend in cream of chicken soup and milk. Remove from heat; add the 1/2 cup shredded cheese.

2. 2

   Stir until cheese melts.

3. 3

   Stir in chicken and carrots.

4. 4

   Pour chicken mixture into 12 x 7 1/2 x 2-inch baking dish; arrange frozen fried potato nuggets atop casserole.

5. 5

   Bake at 375u00b0 about 35 minutes.

6. 6

   Sprinkle additional shredded cheese atop casserole, return casserole to oven just until cheese melts, about 2 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.