1 can Cream of Chicken
1 bunch broccoli
1 container white mushrooms (usually blue and Styrofoam)
1 russet potato
1 brown onion
1 roll refrigerated rolls (i.e. Pillsbury)
1. Cut all veggies into small pieces. Put in large pot and heat over medium with some garlic. Veggies should start to soften.
2. Add Cream of Chicken. Add 1 1/2 cans worth of milk. Stir stir stir. Season with salt and pepper.
3. Spoon into ramekins. Top each ramekin with a roll. Bake as per package.
I love these and have been making them for awhile (got the recipe from B's mom). If you are not going to use chicken (like me... I used LOTS of mushrooms instead) I would suggest using 2 cans of Cream of Chicken. Or try Cream of Mushroom.
It is nice to have rolls for dipping with this recipe, so plan to have a few extra (maybe make two packages even).