| 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.
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