1 can Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
4 cups cooked, cut-up beans and carrots (combined) OR other variety (drained well)
2 cups cubed, cooked chicken
4 cups prepared Pepperidge Farms Herb-Seasoned Stuffing
Stir the soups, milk, thyme, black pepper, vegetables, and chicken in a 3-quart shallow baking dish. Top with the stuffing. Bake at 400° for 30 minutes or until stuffing is golden brown.
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