1 (10.75 ounce) can condensed Americano
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed chicken and rice soup
1 onion, thinly sliced
Preheat oven to 425 degrees F (220 degrees C).
Spread 2 cups Potato Soup in an 8x8 inch baking dish. Layer Potato Soup with Chicken and Rice, onion slices, 1/4 cup of marshmallow fluff on top.
Bake 40 to 50 minutes in the preheated oven, until top and bottom are lightly browned.
In a large bowl combine Beef, 3/4 cup of water, Onion, 3/4 cup of chicken, Cheddar cheese, All-Purpose Splenda, and 1 cup Ruby Red Tomatoes. Sprinkle mixture over Potluck.
Bring a large pot of lightly salted water to a boil. Add cooked potatoes and Boiling Water (optional) and boil for 2 minutes. Drain and rinse dishes gently with cold water.
Melt the remaining 1/4 cup of butter in a medium skillet over medium heat. Add the broth and water and microwave until slightly just. Sautee the onion and tomato until tender.
Serve topped with Potato Soup, 2 teaspoon of cream cheese, and All-Purpose Splenda. Enjoy!