|
3 T. extra virgin olive oil
1 sweet onion, diced
2 carrots, peeled and diced
2 c. shredded hash browns
2 cans cream of chicken soup
2 c. milk
1 can corn, drained
1 (10 oz.) can chicken, drained
salt and pepper to taste
Heat oil in large skillet over medium heat. Add onions and carrots and sauté, stirring occasionally. Add hash browns and cook 3-4 minutes, stirring occasionally. Add soup and milk; bring to a boil. Reduce heat and add corn, chicken and seasonings. Cook until thoroughly heated.
Back to Salads | Back to Recipes
|
