1 pkg. Betty Crocker hickory smoke cheese scalloped AuGratin
1 1/2 c. thinly sliced carrots
1/3 c. chopped onion
3 c. water
2 c. milk
1 tsp. instant chicken bouillon
1 pkg. frozen chopped broccoli
2 c. cut up cooked chicken
1 1/2 c. shredded Swiss cheese (6 oz.)

Mix all ingredients, except chicken and cheese, in 3 quart saucepan. Heat to boiling, stirring often. Reduce heat. Cover and simmer, stirring often until potatoes are tender, 20-25 minutes. Stir in chicken and cheese. Cover and cook until hot, about 5 minutes. Sprinkle with parsley if desired.