CHEESY MASHED POTATO CHICKEN CHOWDER
2 cups reduced-sodium chicken broth
1 can (15.25 ounces) whole kernel sweet corn, undrained
2 cups chopped deli rotisserie chicken
1 medium red bell pepper, chopped
2 medium green onions, sliced with tops (1/4 cup)
2 tablespoons butter or margarine
2 cups milk
1 box (4.9 ounces) Cheddar mashed potatoes (the kind that come with a cheese sauce packet; try Betty Crocker brand)
In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
Stir in milk and 1 cheese sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately. Makes 6 servings.