Linda's Delightful Creamy Chicken and Potato Soup #SP5

• 1 (20 ounce) bag Simply Potatoes, diced (any variety )
• 8 -10 chicken thighs (uncooked )
• 1 (26 ounce) can Campbell's Cream of Mushroom Soup
• 1 (26 ounce) can Campbell's Cream of Chicken Soup
• 1 cup vegetable oil

1. In a large pot, empty both cans of soup.
2. Fill one of the cans with water and empty into the pot.
3. Stir well, put a lid on and simmer on low/medium heat.
4. In a regular sized frying pan over medium/high heat , heat up the 1 cup of vegetable oil.
5. Place about half of the chicken thighs in the heated oil and brown on both sides.
6. (You don't have to cook the chicken all the way, just brown on both sides because the chicken will cook the rest of the way in the soup) Place browned chicken in the soup mixture.
7. Repeat until all the chicken is browned.
8. Cook the chicken in the soup pot for 1 1/2 hours on low heat with the lid on stirring every 20 minutes.
9. After 1 1/2 hours, add Simply Potatoes Diced Potatoes and cook on low for an additional 30 minutes.

potatoes, chicken, campbells cream, campbells cream, vegetable oil

Taken from www.food.com/recipe/lindas-delightful-creamy-chicken-and-potato-soup-sp5-514812 (may not work)