WebIn a saucepan, saute the green onion & garlic in butter over medium low heat. Add milk, salt, pepper and instant potato flakes. Heat to almost boiling, stirring constantly. Remove from heat. Garnish with shredded cheese.
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WebPeel, chop, and boil the potatoes for 10-15 minutes until soft. Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
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WebStep 1 Heat the oven to 350°F. Stir the soup and 1/4 cup water in a large bowl. Step 2 Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning. Heat the oil in a 12-inch skillet over medium-high heat.
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