1 pkg. Holly Farms chicken breast nuggets
1 can cream of chicken soup
1 c. milk
1 (10 oz.) pkg. broccoli in cheese sauce
1 (10 oz.) pkgs. cauliflower in cheese sauce
1 (10 oz.) pkg. mixed vegetables (any you like!)
4 med. potatoes, peeled and cut into lg. chunks

Using large electric frying pan, saute lightly chicken nuggets in 1/4 cup oil. In separate bowl, mix chicken soup and milk. Add frozen vegetables and chicken- milk mixture, stirring until all vegetables are thawed. Do not mix too thoroughly because you want the vegetables to stay "whole". Add potatoes and simmer until tender, adding water when necessary to prevent sauce from sticking.

I usually boil my potatoes while I prepare chicken-vegetables, adding the potatoes just before they are done, and using the potato water to keep the sauce thin and smooth. By using the water from the potatoes, you keep all the nutrients from the potatoes. Kids love vegetables cooked in this sauce!