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October 7, 2009 | |
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Ingredients |
Instructions |
4 tbsp. Butter or Margarine |
Put butter, soups, mayo and cheese whiz in 1-1/2 quart saucepan, stirring constantly over medium heat until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot, but do not let boil. |
10 oz. Cream of Chicken Soup | |
10 oz. Cream of Celery | |
1/2 soup can Kraft's Mayonnaise | |
8 oz. jar Cheese Whiz | |
14 oz. can Chicken Broth | |
Salt & Pepper | |