1 can of cream of chicken
4 cans of chicken broth (or 2 boxes)
3 cans of chopped green chilies (I had some roasted Hatch chilies on hand and used them too. It just depends on what level of heat you want.)
1/2 of an onion, chopped (whole onion)
3-4 celery sticks, chopped (5-6 sticks)
1 1/2 packages of cream cheese cubed (2 packages)
6-8 baking size (med-lg) potatoes, washed and sliced (I used 8 and cubed them)
1/2 cup of half/half
4-6 pork chops
salt and pepper to taste
3-4 green onions, chopped to garnish
shredded cheddar cheese to garnish
1. Combine cream of chicken, chicken broth, onion, green chilies, celery, half and half, and salt/pepper in a large stock pan.
2. Heat on med-med high.....when bubbling add potatoes. Stir often.
3. Brown the pork chops with a bit of canola oil, salt, and pepper with a lid until cooked through. Cut them into bite size pieces.
4. When potatoes are starting to become soft add the cubed cream cheese. Cook with a lid stirring often. Add the pork chops when they are done.
5. Cook until cream cheese is melted and mixed in good.
6. Serve with cheese and green onions.
This will make enough to eat on for days! You can eat left overs, freeze or even cut the recipe in half if you don't want so much at one time.
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