1/2 sm. skillet baked corn bread
1 lg. bell pepper, finely chopped
1 lg. onion, finely chopped
2 or 3 ribs celery, finely chopped
1 can Campbell's creamy chicken mushroom soup or
1 can cream of mushroom soup

In skillet with small amount of unsaturated oil, saute vegetables. In a 1 3/4-quart casserole, crumble corn bread and mix with vegetables. Spread chicken over mixture. Pour soup over all and cover. Bake at 350 degrees until bubbly. Serves 3 or 4 and may be refrigerated for several days. Reheat in microwave for 1 or 2 minutes.