3-5 lbs. potatoes
4-8 pieces chicken
2 cans French style green beans, drained
2 cans carrots, drained
1 c. milk
2 cans cream of mushroom soup
2 cans cream of chicken soup
Salt and pepper

Peel and wash potatoes and slice them into a dripping pan. Drain green beans and spread over potatoes. Drain carrots and spread over potatoes and green beans.

In medium bowl cream both cans of cream of chicken and 1 can of mushroom soup with 3/4 cup milk. Pour over vegetables and mix well. Bake for 30 minutes.

Clean chicken and place on top of vegetable mixture. Lightly salt and pepper. Pour remaining soup and milk in bowl and mix well. Pour over chicken. Cover with tin foil. Bake at 375 degrees for 1 hour. Uncover and bake an additional 15 minutes. Serves 4-8.