Chicken Veggie Casserole

I can 98% Fat Free Condensed Cream of Chicken Soup
1/2 cup Fat Free (skim) milk
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
2 large boneless chicken breasts, cooked and diced
1 can (16oz.) whole kernal corn, drained (but I used a can of creamed corn-undrained and I really liked it)
2 cups frozen cut green beens
2 cups sliced cooked potatoes
small amount of cheese

I boil my chicken so it's cooked though and easy to shred.
In a large bowl combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans, and potatoes. Pour mixture into a greased 1-1/2 qt. baking dish. I topped it with a very small amount of cheese, just enough to barely cover the top (but you can leave this out if you want to make it more healthy). Bake, uncovered at 400 degrees for 15 minutes or until heated through. Makes 6 servins.

Recipe from: Taste of Home's/Budget Suppers