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
Ingredients
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4 cups diced potatoes
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1 onion, chopped (medium)
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4 tablespoons vegetable oil
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1 1/2 cups cooked, chopped chicken
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1 cup chicken broth
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2 teaspoons parsley flakes
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2 teaspoons salt
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1 ounce can evaporated milk
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