Peel and cut potatoes into 1" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat chicken dry and, on a separate cutting board, halve any large pieces to roughly match smaller pieces.

Place a large pot over medium-high heat and add 1 tsp. olive oil.

Add chicken and mushroom seasoning to hot pot. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Transfer chicken to a plate. Lower heat to medium-low.

Add 2 tsp. olive oil, potatoes, white portions of green onions, and a pinch of salt to hot pot.

Stir occasionally until potatoes are lightly browned and green onions are tender, 3-5 minutes.

Add flour and stir until no dry flour remains.

Increase heat to medium-high. Add 21/2 cups water, chicken base, and 1/4 tsp. salt. Bring to a simmer.

Once simmering, cover and stir occasionally until potatoes have softened, 8-10 minutes.

Stir in cream cheese and chicken. Return to a simmer.

Once simmering, stir often until thoroughly combined and creamy, 1-2 minutes.

If too thick, add water, 1/4 cup at a time, until desired consistency is reached.

Stir half the bacon and half the green portions of green onions (reserve remaining of both for garnish) into hot pot.

Remove from burner.

Plate dish as pictured on front of card, garnishing with sour cream, shredded cheese, remaining green portions of green onions, and remaining bacon. Bon appétit!