Cream of chicken soup provides the comforting flavor in this pleasant potato dish from Edna Hoffman of Hebron, Indiana. With just three ingredients, each homey helping costs a mere 41 cents. Plus it's low in fat.
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- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/4 cup chicken broth
- 5 medium potatoes, peeled, cooked and cubed
- In a saucepan, combine soup and broth; stir in potatoes. Cook over medium-low heat until mixture just begins to simmer and potatoes are heated through. Yield: 4 servings.
Originally published as Saucy Potatoes in Quick Cooking November/December 1998, p37
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