Drain out most of the liquid from the Veg-all. After cutting off the lid I just place the lid on top to hold in the veggies and turn the can over to drain over the sink. Place the Veg-all, chicken, and soup in a medium bowl. Stir until combined. Add salt and pepper to taste.
Bake in a 425 degree preheated oven for 45 to 50 minutes or until golden brown. Cover the edges with foil or a pie shield to keep from burning.