WALDINE VAN GEFFEN VGHC42A—– 4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
1 Jar cheese Whiz — (8
Ounces) 1 cn Chicken broth — (14
Ounces) 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. Source: Gloria Pitzer’s Secret Recipes Newsletter. Recipe By :