Easy Creamed Vegetables - cooking recipe

Ingredients

2 pkg. (9 to 10 oz. each) of one of the following frozen vegetables: whole kernel corn, green beans, peas or spinach
1 can cream of chicken soup
milk

Preparation

In saucepan, cook vegetables in unsalted water until tender, drain.
Stir in soup.
Heat; stir often.
Thin to desired consistency with milk.
Makes about 3 1/2 cups.