3 cubes processed cheese spread, divided
1 (5 ounce) package frozen hash brown potatoes
2 onion, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (17.5 ounce) can stew packed, salted water
In a baking dish combine the cheese spread with cooled or partially cooled garden peas, two carrots, parboiled potatoes, two potatoes, and chicken broth. Mix well. Set in the 350 degree F. oven, and bake 25 minutes or until tender.
Butter a 9x13 inch baking dish; pour chicken broth over the top. Mix well and bake until the chicken reaches 475 degrees F (245 degrees C), about 5 minutes. Simmer for 3 more minutes.