Chicken Veggie Casserole

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup skim milk
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 cups cubed cooked chicken (I use boneless, skinless chicken breasts)
1 can (15-1/4 oz) whole kernel corn, drained
2 cups frozen cut green beans, thawed (or canned)

Preheat oven to 400 degrees.

In a large bowl, combine the soup, milk, thyme, salt, and pepper. Stir in the chicken, corn, beans and potatoes.

Pour into a greased 1-1/2 qt. baking dish. Bake uncovered, at 400 degrees for 15 minutes or until heated through.

If I have time, I precook the potatoes and chicken earlier in the day. Then when I'm ready to cook dinner I can just throw it together really quick!

Servings: 6
Points per serving: 4 points