1 cup water 2 teaspoons chicken concentrate 1 (12-ounce) package frozen Italian vegetables 1 teaspoon crushed Italian seasoning 1/4 teaspoon freshly ground black pepper 2 cups cooked cubed chicken 1 (15-ounce) can cannellini beans, rinsed and drained 1 (10 3/4-ounce) can condensed cream of chicken soup 4 tablespoons grated Parmesan cheese, divided 1/2 (4 3/4-ounce) bag oven-baked Italian toasts (10–11 pieces) Heat water, chicken concentrate, vegetables, seasoning and pepper in 91/3-inch deep-sided skillet over medium-high heat. Bring to a boil. Reduce heat to medium, and cook about 5 minutes or until vegetables are tender-crisp, stirring occasionally.
Stir in chicken, beans, soup and 2 tablespoons cheese. Cook covered 5 minutes or until mixture is hot and bubbling, stirring occasionally.
Top with toasts and sprinkle evenly with remaining 2 tablespoons cheese. Serve chicken mixture in bowl or ramekin topped with 2 Italian toasts.
This and other great recipes can be found in Bob Warden's Favorite Recipes: