Broccoli Chicken Potato Parmesan

• 2 tablespoons vegetable oil
• 1 lb small red potato, sliced 1/4 inch thick
• 1 (10 ounce) package refrigerated cooked chicken strips
• 2 cups broccoli florets, fresh or frozen
• 1 can campbell broccoli cheese soup
• 1/2 cup milk
• 1/4 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

1. Heat oil in skillet.
2. Add potatoes.
3. Cover and cook over medium heat 10 minutes, stirring occasionally.
4. Stir in chicken and broccoli.
5. Mix soup, milk and garlic.
6. Add to skillet.
7. Sprinkle with cheese.
8. Heat to a boil.
9. Cover and cook over low heat 5 minutes or until done.
10. Tip: Broccoli florets can usually be purchased fresh in the produce department.
11. However, if purchasing a head of broccoli-usually a more economical choice-don't discard the stems.
12. After removing heads from broccoli, peel and slice the stems and simmer or saute as a side dish for another meal.

vegetable oil, red potato, chicken strips, broccoli florets, campbell broccoli cheese soup, milk, garlic, parmesan cheese

Taken from www.food.com/recipe/broccoli-chicken-potato-parmesan-59461 (may not work)