4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can Kraft's mayonnaise
1 jar cheese whiz -- (8 ounces)
1 can chicken broth -- (14 ounces)
salt and pepper
Put butter, soups, mayo and Cheese 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.
