CHICKEN CHEESE SOUP or POT PIE FILLING

Chicken Cheese Soup OR Pot Pie Filling or for over Biscuits

3 cups cubed cooked chicken breast

2 ½ cups water (can add more later if you want soup thinner or for pot pie reduce this a lot to make it thick)

2 cans (10 ¾ oz each) condensed cream of chicken soup, undiluted

1 pkg (16 oz) frozen mixed vegetables, thawed

1 can (14 ½ oz) diced potatoes, drained

1 pkg (8 oz) shredded Velveeta

In your bean pot combine all ingredients, except cheese.  Cover and microwave on high for 15 minutes.  Add cheese and microwave covered on high 3 minutes.