1 (10 oz.) can cream of chicken soup (or your favorite cream soup)
1/2 cup milk
1/2 cup water
1 pkg. frozen mixed vegetables (or any fresh vegetables)
1 stalk celery, chopped or sliced (optional)
1 carrot, chopped (optional)
1 cup cooked chicken (or favorite meat), cubed or small pieces (optional)
1 pkg. mashed potatoes (or 5-6 small potatoes)
1/2 tsp. dried onion
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
1 tsp. parsley

Pour cream soup into a quart size pot or half quart pot. Add milk, water, vegetables, meat and seasonings and simmer for 25 to 30 minutes or until vegetables are cooked. Lid on pan is optional but with milk it tends to boil over so make sure to simmer also with lid slightly to the side with air getting out and mixture will cook down to gravy consistency. If too thick then add milk or water, which ever you may want. Vegetables cook faster with lid on.

Cook potatoes. Serve mound of mashed potatoes on plate, and make center of potatoes to be able to pour a ladle of vegetable gravy mixture into potatoes.

Also spices can be added to taste. And making your own cream sauce to watch your sodium intake is a great way to make recipe.

Serves about 4 people, but double recipe for more or what you think you may need for more people.

Submitted by: Judith