| | Directions | | Coat potatoes and onion with oil in hot saucepan. Add chicken, chicken broth, parsley and salt. Heat to boiling; lower heat; cover and simmer until potatoes are tender (about 30 minutes). Stir in evaporated milk; heat until hot, but not boiling. Serve Serves 6 |
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| Ingredients | | - |  | 4 cups diced potatoes |
| - | | 1 onion, chopped (medium) |
| - | | 4 tablespoons vegetable oil |
| - | | 1 1/2 cups cooked, chopped chicken |
| - | | 1 cup chicken broth |
| - | | 2 teaspoons parsley flakes |
| - | | 2 teaspoons salt |
| - | | 1 ounce can evaporated milk |
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