Saute together in large pot:
2 T Chopped Onion
1 T chopped green pepper
1 TBSP butter
1 can cream of chicken soup
1 cup milk
½ cup chicken broth
2 C cooked chicken – I use a Rotisserie Chicken
8-oz bag of frozen corn
2 tsp of Tony Chachere’s Creole Seasoning – I use more but I like it a little spicy
Cook until heated thoroughly –doesn’t take long at all.
Don’t put the cooked chicken in too early or it can get stringy – at least that’s what the recipe says but I haven’t had that happen. The Chachere’s creole seasoning is a must for this recipe! It is yummy the next day too!