Potato and Chicken Casserole

Boil 1 whole chicken, add a little salt, 1/4 medium onion and simmer for 1 1/2 hours. Butter 9×13-inch pan. Put in the bottom 1 (16-ounce) package frozen Birds Eye farmer’s fresh vegetable mix. Add 6 medium potatoes. Do not peel. Add the boiled chicken, tear or just slice. Then add 6 slices of American cheese. In a separate bowl, combine 1 can cream of celery soup, 1 can cream of chicken soup, 1 cup chicken broth (from boiled chicken) and 1/2 cup Miracle Whip. Pour over entire casserole and cover with foil. Bake at 1 hour at 350°. Uncover last 10 minutes, and sprinkle with potato chips; then serve.

Maurine Hughes