1 cup small broccoli florets
1 cup frozen corn
1/3 cup water
1/4 cup onion, chopped
1/2 teaspoon dried thyme
2 cups milk
1-1/2 cups cooked chicken, chopped
1 10-3/4-ounce can condensed cream of potato soup
3/4 cup cheddar cheese, shredded
Black pepper, to taste
1/4 cup cheddar cheese, shredded
In a large saucepan combine broccoli, corn, water, onion and thyme. Bring to a boil; reduce heat and simmer, covered, for 8 to 10 minutes or until vegetables are tender. Do not drain vegetable mixture.
Stir milk, chicken, potato soup, the 3/4 cup cheddar cheese and black pepper into vegetable mixture. Cook and stir over medium heat until cheese melts and mixture is heated through. Ladle into bowls, sprinkle each serving with remaining cheddar cheese and serve.