3 1/2 glasses chicken juices
3 glasses peeled and cubed potatoes
2 glasses drain
1 3/4 glasses entire part corn
1 glass Mexican-style prepared cheddar sustenance
1 glass slashed celery
1 glass slashed onion
1/2 glass diced green chiles
1/4 glass nation style sauce blend
2 tablespoons margarine
Add chicken juices and heat to the point of boiling.
Include corn and chiles and heat to the point of boiling.
Break up sauce blend in drain at that point mix into the skillet.