* 1 In 3-quart saucepan, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
* 2 Stir in milk and 1 pouch Cheese Sauce until sauce is melted. Remove from heat; stir in 1 pouch Potatoes. Serve immediately.