Quick-Fix Layered Chicken Casserole (Recipe)

No chopping is required here; this recipe relies on a package of scalloped potatoes, frozen vegetables, canned soup, and chicken tenders.  If you don't tell, no one will guess your shortcuts.

Ingredients

1 (5 ounce) package scalloped potatoes

1 (10 3/4 ounce) can condensed cream of mushroom soup

1 cup water

1/2 teaspoon garlic pepper

1 (16 ounce) package frozen mixed vegetables (broccoli, carrots, and cauliflower), thawed and drained

1 (16 ounce) package frozen stir-fry vegetables (broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, onions, and peppers), thawed and drained

1 pound skinless, boneless chicken breast tenders

Paprika

Steps

1.  Place the dried potatoes from the package in a 3 1/2 quart electric slow cooker.  In a medium bowl, mix the undiluted soup with the water, the sauce packet from the potato package, and the garlic pepper until well blended.  Drizzle just a little of this soup mixture over the potatoes.  Then layer the remaining ingredients in the slow cooker as follows: the package of mixed vegetables plus 1/3 of the stir-fry vegetables, 2/3 of the chicken tenders, 2/3 of the remaining soup mixture, remaining stir-fry vegetables, and remaining chicken tenders.  Pour the remaining soup mixture evenly over the chicken.

2.  Cover and cook on the low heat setting about 4 1/2 hours, or until the chicken and potatoes are tender and cooked through.  Sprinkle paprika over the top.  Serve at once.