• Cooking Time: 15 - 20 min
• Servings: 6-8
• Preparation Time: 10 min
• Cooked chicken cut into small pieces
• 1 package Augratin Potatoes
• 1 can whole kernel corn, drained
• 1 can Rotel
• 2 cups water
• 2 cups milk
• 1 pound Velveeta, cubed

1. In pot, combine potatoes, Au gratin sauce mix, corn, Rotel and water. Cook on high heat until boiling. Reduce heat, cover and simmer for 15–18 minutes or until potatoes are tender. Add milk, chicken and cheese. Cook and stir until cheese is melted. Serve with warm, crusty rolls.

This recipe was given to me by my Aunt. It was too good to be a side dish so I added chicken to the recipe to make it the main course. Melody Bryer, CCS