Stacy Anderson
| 1 1/2 cup milk or half and half 1 cup chicken broth 1 10.5 oz. can potato soup 1 10.5 oz. can cream of chicken soup 2 cups cooked, cubed chicken 1/3 cup chopped green onions 1 can whole kernal corn (undrained) 8 oz. fresh mushrooms, sliced 1 green pepper, diced 1 4 oz. can chopped green chilies 1 1/2 cup grated cheddar cheese Directions: Combine milk, broth, and soups in saucepan. Blend well. Saute green onions, mushrooms, and green peppers until tender. Add sauteed vegetables, chicken, corn and green chilies to soup mixture. Heat thoroughly. Remove from heat and add cheese. Stir until cheese is melted. |
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