Chicken Veggie Casserole

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked chicken
1 can (16 ounces) whole kernel corn, drained
2 cups frozen cut green beans, thawed
2 cups sliced cooked potatoes

In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through. Makes 6 servings.