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 :