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| 1 |
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Chicken breast, cook, dice |
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| 20 oz |
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Chicken broth |
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| 10 oz |
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Cream of chicken soup |
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| 2/3 cup |
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Milk |
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| 1/3 cup |
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Celery, diced |
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| 1/3 cup |
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Onion, diced |
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| 1 cup |
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Potatoes, diced |
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| 8 oz |
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Peas and carrots, frozen |
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| 6 oz |
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American cheese, cubed |
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| 1 |
Add chicken broth, celery, onions, potatoes, peas and carrots into a pot.
Cook until potatoes are done. |
| 2 |
Stir in the cooked chicken, soup, milk and cheese. Heat it through until the cheese is melted and soup is hot.
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| Servings: 8 |
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| Recipe Source |
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Author: Fox Creek Ward |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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