INGREDIENTS
2
boneless chicken breasts (cooked, cut into bite sized pieces)
2
TB butter
4
small red potatoes (quartered)
1 cup
baby carrots (halved)
10 3/4 oz
can cream of chicken soup
1/2 cup
milk
1 cup
chicken broth
1/2 cup
sour cream
1 oz
packet dry ranch dressing mix (or 3 TB)
salt and pepper
1 tsp
Parsley flakes