Categories: Soups, Cheese
Yield: 4 servings
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez 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 IT BOIL! . Do not freeze because of the mayo.
Use within a week.