Posted by: Mary Ellen~MO on Wed, Nov 17, 99 at 23:06

Double this recipe. You're sure to get 6 cups of cooked chicken chunks out of a 2 lb chicken.
Serve over biscuits, toasted english muffins or buttered noodles.

CREAMED CHICKEN AND VEGETABLES
2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), halved lengthwise, sliced crosswise
2 large carrots, peeled, sliced
2 medium russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
2 1/2 teaspoons chopped fresh rosemary or 1 3/4 teaspoons dried
2 large garlic cloves, chopped
1 3/4 cups (or more) canned chicken broth

1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken

Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.

Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.
Serves 6.