Ingredients:
3 cans cream of chicken soup
1 (14 ounce) can chicken broth
16 ounces frozen whole kernel corn
2 cups chopped cooked chicken
1 can rotel
8 1/2 ounce can cream corn
8 ounces velvetta, cubed
1 clove garlic
1/4 tsp pepper
Heat in crock pot on low until ready to serve. Can serve with tortilla chips.
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