Follow these steps for perfect results
cooked chicken
cut in pieces
cream of potato soup
undiluted
cream-style corn
milk
chicken bouillon
crushed
dried parsley flakes
for garnish
Cut cooked chicken or turkey into small pieces.
In a large saucepan, combine cooked chicken or turkey, cream of potato soup, and cream-style corn.
Stir in milk and crushed chicken bouillon until well blended.
Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
Reduce heat and simmer for 15 minutes to allow flavors to meld.
Ladle into bowls.
Garnish with dried parsley flakes before serving.
Expert advice for the best results
Add chopped vegetables like celery and carrots for extra nutrients.
Use chicken broth instead of milk for a lighter version.
Top with shredded cheese or crumbled bacon for added flavor.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a rustic bowl with a sprinkle of parsley.
Serve with crusty bread or crackers.
Pair with a side salad.
Pairs well with creamy soups.
A refreshing complement.
Discover the story behind this recipe
Comfort food, often served during colder months
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