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Ingredients
  • subheading: SCALE ½X 1X 2X:
  • ½ cup chicken broth
  • 2 cups cooked, chopped chicken
  • 1 ½ pound red potatoes, cut into half inch cubes
  • 1 (12 oz) bag frozen vegetables (I used broccoli, cauliflower and carrot mix)
  • 1 cup Bertolli garlic alfredo sauce
  • 1 Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • Salt and pepper
  • Cook Mode Prevent your screen from going dark
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