Chicken Potato Topper
|Chopped carrots||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned golden mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Rubbed sage||1⁄2 Teaspoon|
|Canned chunk white chicken||5 Ounce, drained (1 Can, Swanson Premium)|
|Baked potatoes||3 , split (Hot Baked Potatoes)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
1. In 1 1/2-quart microwave-safe casserole, combine carrots, celery, onion and water. Cover with lid; microwave on high 5 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup, milk, pepper and sage. Cover; microwave on high 3 minutes or until hot. Gently stir in chicken. Cover; microwave on high 2 minutes or until hot and bubbling. Spoon chicken mixture over potatoes. Top with cheese.