Categories: Chicken, Main Dish

Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1 large onion, chopped
• 2 large carrots, peeled and sliced
• 2 medium idaho potatoes, peeled, and cut into 1/2 inch pieces
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• 1 3/4 cups canned chicken broth
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup whipping cream
• 3 cups diced cooked chicken
• salt and pepper
• hot cooked biscuit

Directions

1. In a large saucepan, melt butter over medium heat.

2. Add onions, carrots, potatoes, herbs, and garlic.

3. Saute for 5-10 minutes or until vegetables begin to soften.

4. Add chicken broth; bring to a boil.

5. Cover, reduce heat and simmer until vegetables are tender.

6. Mix together cream of chicken soup and cream; add to vegetables.

7. Add chicken; cook until heated thoroughly, adding more broth if needed to thin.

8. Season with salt and pepper to taste.

9. Serve over hot biscuits.

Email to a friend | Print this recipe | Back