INGREDIENTS
4
large skinless, boneless chicken breast halves, cut into cubes
10
medium red potatoes, quartered
1 8 ounce package
baby carrots
1 cup
chopped celery
2 26 ounce cans
condensed cream of chicken soup
6
cubes chicken bouillon
2 tsp
garlic salt
1 tsp
celery salt
1 tbsp
ground black pepper
1
bag frozen mixed vegetables