4 T 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
1 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.
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