|
|
|
2 bags frozen potatoes (diced like you use in hash brown casserole) 4 cans chicken broth salt and pepper 2 cans cream of chicken soup 1/2 lb. Velveeta cheese Boil potatoes in chicken broth for 25 minutes. Salt and pepper. Add soup; cook for about 10 more minutes. Turn heat to very low and add cheese. Stir a lot because it will stick easily until cheese is melted. I use shredded Cheddar cheese, chopped green onions and bacon to put for toppings. You can chop up regular potatoes, but much easier to use frozen. Also, you can halve this recipe, if you need to. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |