| 4
tablespoons butter or margarine 1 can cream of chicken soup 1 can cream of celery soup 1/2 soup can mayonnaise |
1 jar (8
oz) cheese Whiz 1 can (14 oz) chicken broth Salt and pepper to taste |
| Combine butter, soups, mayonnaise, 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 hot, but do not let soup boil.
� Do not freeze because of the mayonnaise. Use within a week. � |
|