Ingredients
- Servings: 10
- 4 chicken bouillon cubes
- 4 cups water
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 (10 ounce) box chopped broccoli
- 1 1/2 cups raw potatoes, diced
- 1 small onion, chopped
- 1 lb velveeta cheese
Recipe
- 1 boil 4 cups of water and dissolve bouillon in it.
- 2 add the vegetables and cook over low heat until potatoes are soft.
- 3 add soup and cheese and cook until cheese is melted.
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