1 large fryer, cooked, boned, cut into bite-size pieces
2 cans cream chicken soup
1 can green peas and carrots
1 small cream-style corn
1 large irish potato, cubed
2 chicken bouillon cubes
1 tbsp. diced celery
1 tbsp. diced onion
1/4 c. flour
1/2 c. butter

Cook fryer in about 3 cups water with the celery, onion, potato and bouillon. Thicken the broth with 1/4 cup flour. Add soups, corn, peas and carrots and the butter and continue to cook until all vegetables are hot. Pour into a large dish and serve. No baking required.