Creamed Chicken And Vegetables

• 2 tablespoons butter or 2 tablespoons margarine
• 1 large onion, chopped
• 2 large carrots, peeled and sliced
• 2 medium idaho potatoes, peeled, and cut into 1/2 inch pieces
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• 1 3/4 cups canned chicken broth
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup whipping cream
• 3 cups diced cooked chicken
• salt and pepper
• hot cooked biscuit

1. In a large saucepan, melt butter over medium heat.
2. Add onions, carrots, potatoes, herbs, and garlic.
3. Saute for 5-10 minutes or until vegetables begin to soften.
4. Add chicken broth; bring to a boil.
5. Cover, reduce heat and simmer until vegetables are tender.
6. Mix together cream of chicken soup and cream; add to vegetables.
7. Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
8. Season with salt and pepper to taste.
9. Serve over hot biscuits.

butter, onion, carrots, idaho potatoes, thyme, marjoram, rosemary, garlic, chicken broth, cream of chicken soup, whipping cream, chicken, salt

Taken from www.food.com/recipe/creamed-chicken-and-vegetables-43605 (may not work)