Cook until potatoes and carrots are becoming tender. Add frozen vegetables. When all are tender add 2 cans cream of chicken soup and 1 lb. Velveeta. Turn off. Reheat when ready to eat.
Ingredients
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1 1/2 quarts water
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3 potatoes, peeled and diced
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3 carrots, peeled and sliced
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3 teaspoons chicken bouillon
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1 package frozen vegetables (I like California Blend) (16 ounce bag)
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pepper to taste
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2 teaspoons parsley flakes
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