Wednesday, May 29, 2013

Crowd Pleaser Potatoes - Clarion Holiday Cookbook 1997

10-15 medium sized potatoes
1-2 onions
1 can cream of chicken
1 (12oz) sour cream
1 pound Velveeta
1 stick margarine or butter

Bake potatoes, then completely cool. Cut potatoes into cubes, mix with chopped onions, set aside. Take a medium sized sauce pan on medium heat, melt stick of butter then add cream of chicken, sour cream and half of Velveeta. Cook until cheese is melted. Take potatoes and sauce and mix together. Place in a 13x9 or 3 quart dish. Take rest of Velveeta, slice up and put on top of mixture. Bake at 350 degrees for 30-40 minutes or until lightly browned. Take out of oven and place mixture in crock pot that is lightly greased and cook on low to keep warm until dinner.

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