Servings: 4-6Prep Time: 10 minutes Cook Time: 30 minutes
2 (10.5oz.) cans cream of chicken soup
1 Tbsp flour
2 (10.5oz.) soup cans milk
2 cups potatoes, peeled & cubed
1 (15oz) can whole kernel corn, drained
1 (4oz) can green chilies, diced
1 cup chicken, cooked & diced
2 tsp garlic salt
pepper to taste
Pour soup in large pot.
Mix flour with 3 Tbsp of the milk. Add to the pot with remaining milk and rest of the ingredients. Cook until potatoes are tender.
Submitted by: brenda on August 1, 2010