Heat together. Keep warm in fondu or slow cooker/Crock Pot. Serve with bread sticks.
Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.
2-4 chicken breasts
1 large green pepper, chopped
2 cups broccoli, chopped
1 lb. red potatoes, sliced thin
1 tsp. paprika
1 can condensed cream of chicken soup
¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes
1 Tbsp. Worcestershire sauce
¼ cup chopped fresh parsley
Add all ingredients except for cheese into crock pot. Cook 6 hours on low. Add cheese and cook on high for additional 5 minutes. Stir.
32 oz frozen broccoli (fresh doesn’t stand up well)
1 16 oz can of cream of chicken
1 16 oz can of cream of mushroom
1 small sliced yellow onion
2 gloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 SMALL block Velveeta cheese
1 Tsp flour
Salt and pepper to taste
Mince the garlic, slice onion finely, and throw it all in crock along with everything else. Velveeta breaks up best of cut in small blocks. Cook on high for 4-5 hrs