INGREDIENTS
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4 large skinless, boneless chicken breast halves, cut into cubes
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10 medium red potatoes, quartered
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1 (8 ounce) package baby carrots
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1 cup chopped celery
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2 (26 ounce) cans condensed cream of chicken soup
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6 cubes chicken bouillon
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2 teaspoons garlic salt
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1 teaspoon celery salt
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1 tablespoon ground black pepper
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1 (16 ounce) bag frozen mixed vegetables