1 package white chicken in a pouch
1 package Knorr Vegetable Soup Mix
½ of a 5.25-ounce box of scalloped potatoes
¹⁄³ cup instant potatoes
Place the scalloped potatoes and vegetable mix in one zip-top bag and the instant potatoes in another.
In a pot, stir the scalloped potatoes and vegetable mix into 2½ cups water. Boil for one minute uncovered. Reduce the heat to medium-low and simmer uncovered for two minutes. Add the chicken and the instant potatoes, stirring slowly and continuously to thicken the stew. Once the instant potatoes are dissolved, let simmer uncovered for one to two minutes. Serve hot. Tip: Crumble in crackers for crunch.
Spice Things Up
Heat fiends: Wake up your tastebuds with these three modifications.
>> Add two teaspoons (or more) of wasabi powder.
>> Stir in a cheese packet from a mac ’n cheese box and red pepper flakes.
>> Add pinches of horseradish to taste.