Cooking Directions

• Heat the water, bouillon, onion and carrots in a 4-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Stir in the potatoes, peas and corn.  Cook until the vegetables are tender, stirring occasionally.
• Stir in the soup and chicken and cook until the mixture is hot and bubbling.  Add the cheese.  Cook and stir until the cheese is melted.  Stir in the hot sauce, if desired.

Ingredients

• 3 cups water
• 3 chicken flavored bouillon cube
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 medium carrot, peeled and cut into 1-inch pieces (about 1 cup)
• 1 medium potato, cut into 1-inch pieces (about 1 cup)
• 1 cup frozen peas
• 1 cup frozen whole kernel corn
• 1 can (26 ounces) Campbells® Condensed Cream of Chicken Soup
• 3 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 4 slices processed American cheese food product
• 1 tablespoon Louisiana style hot pepper sauce(optional)