Creamy Chicken - cooking recipe

Ingredients

3 chicken breasts (skinless)
3 c. cooked potatoes, diced
1 can cream of chicken soup
1 can cream of celery soup
1 can peas and carrots
1 chicken bouillon cube, dissolved in 1 c. hot water

Preparation

Boil chicken breasts until tender and set aside.
In a large 4-quart pot, place soups and add 1 cup hot chicken bouillon; mix well over medium heat.
Add diced potatoes, peas and carrots. Cut chicken into small pieces.
Add to mixture.
Add pepper to taste.
Simmer for 5 to 8 minutes.
May be served over hot biscuits or rice.
If too thick, add more liquid.
Enjoy!