Ingredients
- 1 cheese whiz
- 280 ml cream of chicken soup
- 280 ml cream of celery soup
- 55 gr butter
- 16 gr salt and pepper
- 1 package chicken broth
- 1/2 packages soup krafts mayonnaise
Put butter, soups, mayo and Cheez Whiz in 1- half 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.
