From the Kitchen of Patricia Law
3 (10 oz.) pkgs. frozen chopped broccoli (or 4 cups fresh broccoli)
2 c. potatoes, diced
� c. onion, chopped
2 (14 oz.) cans chicken broth
2 cans condensed cream of chicken soup
12 oz. cheddar cheese, cubed
Parboil potatoes in water for about 10 minutes. Drain water and add chicken broth, broccoli, and onion. Cook 20 minutes. Reduce to a simmer and add remaining ingredients. Stir to prevent cheese from sticking to the pan. When heated through, serve immediately. Makes 8 modest servings.