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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
6 cup(s) chicken broth |
4 cup(s) red potatoes cubed and peeled |
3 cup(s) frozen corn |
2 teaspoon(s) garlic minced |
1 teaspoon(s) dried thyme |
1 teaspoon(s) pepper |
16 tablespoon(s) flour |
4 cup(s) milk |
16 ounce(s) velveeta cheese |
3 pound(s) chicken breasts cooked and shredded |
Directions:
1. In large pot combine broth, potato, corn, garlic, thyme and pepper. Bring to a boil then reduce heat and simmer 20 minutes or until potatoes are tender. Combine flour and milk until smooth. Gradually add to mixture. Bring to a boil. Cook and stir until slightly thickened. Reduce heat. Stir in cheese until melted. Add the chicken and cook on low heat for 5 - 10 minutes.
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