- 1 lb. Fresh Fish Fillets cut into 1 ” Pieces
- 1 cup Water
- 1 can 10 Oz. Condensed Cream of Chicken Soup
- 1 cup Sliced Celery
- 1 cup Sliced Carrots
- 1 tsp. Salt
- 1 jar 8 Oz. Pasteurized Processed Cheese Spread
- 1 cup Cooked, Diced Potatoes
- Chopped Parsley
In a medium saucepan, combine water and next 4 ingredients. Bring to boil; cover and simmer 4-6 minutes or until vegetables are tender, stirring occasionally. To soup mixture, add cheese spread, fish and potatoes; simmer 8-10 minutes longer or until fish flakes easily.
Garnish with chopped parsley.
Recipe yields 6 servings.