Cook vegetables until tender in water. Add frozen vegetables and cook until tender. Turn off heat and add cream of chicken soup and Velveeta. Reheat when ready to serve.
Ingredients
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1 1/2 quarts water
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3 Carrots, sliced
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3 potatoes, cubed
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2 tablespoons parsley flakes
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3 chicken bouillon cubes
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pepper
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garlic salt
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2 cans cream of chicken soup
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21 ounces frozen corn
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broccoli
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red pepper
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1 pound Velveeta Cheese
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