What you need:
- 15.25 oz can corn, drained
- 2 (103/4 oz) cans cream of chicken soup
- 1 boneless, skinless chicken breast half, cooked and cubed
- 1/2 c celery, sliced
- 1/2 c onion, chopped
- 2 c milk
- 2 T butter
- 1/4 t salt
- 1/8 t black pepper
What you do:
- Melt butter in a medium skillet. Add onion and celery and saute
until tender but not browned. Place onion, celery and remaining
ingredients in a medium to large saucepan and mix. Cook over
low heat, stirring occasionally, until thoroughly heated. May also
be cooked in a crock-pot on low until heated through.
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