a4Food.com

1×11 oz can condensed celery
 soup
2/3 cup milk
2 cups diced cooked chicken
¾ cup canned sweet corn kernels
3 slices white bread and butter
 ½ cup grated cheese

Heat the soup with the milk in a saucepan, stirring until blended.
Remove from the heat and stir in chicken and sweet corn. Turn into a
1 litre/2 pint/5 cup shallow ovenproof dish. Cut the bread into 2.5 cm/
1 inch squares and place, buttered side up, on top of chicken.
Sprinkle with cheese. Bake in a preheated moderately hot oven
(190C/375F, Gas Mark 5) for about 35 minutes, until the bread is
crisp and golden. Serve with French (green) beans or a tomato salad.
For babies aged 6 months to 1 year: puree some of the chicken and
Sweet corn, adding sufficient sauce to give the correct creamy
consistency.