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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
4 bacon slices |
1 cup chopped onion |
1 cup diced carrot |
2 garlic cloves, minced |
2 cups peeled diced red potato |
1 (10.11-ounce) package ready-to-eat roasted chicken breast halves (such as tyson), skin removed, boned and diced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 1/4 cups 2% reduced-fat milk, divided |
1/4 cup all-purpose flour |
2 cups frozen whole-kernel corn, thawed |
1 1/2 cups (6 ounces) shredded reduced fat sharp cheddar cheese, divided |
Directions:
1. Cook bacon in a Dutch oven over medium- high heat until crisp. Remove bacon from pan; crumble and set aside
2. Add onion, carrot, and garlic to pan; cook, stirring constantly, 5 minutes. Add potato, chicken, salt, pepper, and 4 cups milk; bring to a boil. Cover, reduce heat to medium, and simmer 20 minutes or until potatoes are tender, stirring occasionally.
3. Place flour in a small bowl; gradually add remaining 1/4 cup milk, stirring until smooth. Add flour mixture to chicken mixture. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 5 minutes, stirring frequently.
4. Add corn and 1 cup shredded cheese to chicken mixture; stir until cheese melts. Divide mixture evenly among 9 bowls; top with crumbled bacon and remaining 1/2 cup shredded cheese.
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