2 med. potatoes, peeled and cut in 1 inch cubes (about 2 c.)
2 med. carrots, sliced (about 1 c.)
1 sm. onion, sliced and separated into rings
1/4 c. green pepper, chopped
1 tbsp. parsley, chopped
1/2 tsp. salt
1 c. water
1 (10 1/2 oz.) can condensed cream of chicken soup
Dash pepper
1/8 tsp. whole rosemary, crushed
1/3 c. liquid (from vegetables)
2 (5 oz.) cans boned chicken or turkey
2 slices buttered bread

In saucepan, combine potatoes, carrots, onion, green pepper, parsley, salt and water. Cover. Cook 15 minutes or until vegetables are tender crisp. Drain, reserving 1/3 cup liquid.

Combine soup, pepper, rosemary, and vegetable liquid in buttered 1 1/2 quart casserole. Blend. Fold in vegetables and chicken. Trim crusts from bread. Cut into 4 triangles. Place on top of chicken mixture. Bake uncovered in 400 degree oven for about 20 minutes or until bubbly. 4 servings.