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Chicken Chowder
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Rose Teapot
| 1/2 c. | chopped onion |
| 1/2 c. | chopped bell pepper |
| 1 tsp. | vegetable oil |
| 1/2 can (10 oz.) | diced tomatoes with green chilies |
| 1 (32 oz.) pkg. | frozen cubed hash browns |
| 1/2 tsp. | seasoned salt |
| 1/2 tsp. | garlic salt |
| 1/2 tsp. | black pepper |
| 1 (16 oz.) pkg. | Velveeta cheese, cubed |
| 2 c. | cooked and cubed chicken |
| 2 cans (10 3/4 oz.) | cream of chicken soup |
In a large Dutch oven, saute onion and bell pepper in oil. Stir in tomatoes with green chilies, hashbrowns and seasonings. Add 4 cups of water and simmer over medium heat for about 45 minutes or until potatoes are tender. Add velveeta; cook and stir until cheese is melted. Add chicken and chicken soup. Heat thoroughly and serve.
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