Steve is not a huge “potato” fan, so I was a little nervous to make this for him. Actually, the first time he had it we made it together. I was just waiting for him to make a comment, you know – like “this is ok, but not my favorite”. Well, he actually liked it! What he really liked about it was the parmesan and and garlic. It was so quick to make too, which was nice since I had already worked all day.
2 tbsp. vegetable oil
1 lb. small red potatoes, sliced 1/4 in thick
1 pkg. refrigerated cooked chicken strips
2 c. fresh or frozen broccoli flowerets
1 can Campbell’s broccoli cheese soup
1/2 c. milk
1/4 tsp. garlic powder
1/4 c. grated parmesan cheese
Heat oil in skillet. Add potatoes. Cover and cook over medium heat 10 minutes, stirring occasionally. Stir in chicken and broccoli. Mix soup, milk, and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
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