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Ingredients
- 1 can cheddar cheese soup
- 1 can chicken broth
- 2 cans milk (from soup or broth can), plus extra as needed.
- 4 oz cream cheese
- ½ bag frozen or fresh shredded hash browns
- ¼ cup chopped onion
- 2 tbsp dried basil
- ½ tbsp garlic salt
- ½ tbsp pepper
- 1 lb. cooked diced chicken or 1 can chicken
- Shredded cheddar, if desired.
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Place soup, broth, and milk in pot. Keep on low-medium heat. Add cream cheese and allow to melt.
Step 2
As soup is simmering, cook chicken in microwave (8 minutes with salt, pepper, garlic salt on inverted plates).
Step 3
Then microwave hash browns and onions until tender (about 8 minutes in a plastic bag).
Step 4
Add chicken and hash browns to soup mixture.
Step 5
Add basil, garlic salt, and pepper.
Step 6
Simmer 30 minutes on low heat, stirring occasionally. Add milk for extra creaminess as desired.
Step 7
A few minutes before serving, add shredded cheese and allow to melt.
For Crock Pot, heat on low, mix all ingredients (including cooked chicken and hash browns) for a maximum of 4 hours.
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