| | Directions | | In large saucepan combine broccoli, corn, water, onion, and thyme. Bring to a boil. Reduce heat and simmer, covered, for 8-10 minute or until vegetables are tender. Do not drain. Stir milk, chicken, potato soup, 3/4 cup shredded cheddar cheese and pepper into vegetable mixture. Cook and stir over medium heat until cheese melts and mixture is heated through. Sprinkle each serving with remaining cheddar cheese. |
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| Ingredients | | - |  | 1 cup small Broccoli Florets |
| - | | 1 cup frozen whole kernel corn |
| - | | 1/2 cup water |
| - | | 1/4 cup finely chopped onion |
| - | | 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed |
| - | | 2 cups milk |
| - | | 1 1/2 cups chopped cooked chicken or turkey |
| - | | 1 can cream of potato soup |
| - | | 3/4 cup Shredded Cheddar Cheese |
| - | | dash pepper |
| - | | 1/4 cup shredded cheddar cheese |
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