Creamed Chicken And Broccoli

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 roasting chicken (4-5 lbs.)
• 2 (10 3/4 ounce) cans cream of chicken soup
• 32 ounces frozen broccoli florets or 3 cups fresh broccoli, chopped
• 1 1/3 cups milk
• 1/2 cup water
• 1/3 cup mayonnaise
• 1 tablespoon worcestershire sauce
• 2 tablespoons dried onion flakes
• 8 ounces velveeta cheese
• 1 cup of shredded cheese (mild cheddar, monterey jack, colby etc.)
• salt and pepper, to taste

Recipe

• 1 remove all skin from the chicken and boil chicken in large pot of water until done.
• 2 cool chicken completely and remove chicken in chunks. set aside.
• 3 steam the broccoli with 1 tablespoons minced onion in the microwave. set aside.
• 4 in a large pot. combine the cream of chicken soup, milk, water and worchestershire until heated through. do not let it boil.
• 5 add the mayonnaise and 1 tablespoons minced onion and stir until blended. add the veleveeta in chunks until completely blended.
• 6 carefully stir in the broccoli and then the chicken until all blended and the soup consistency is smooth and creamy. never bring to a boil.
• 7 add the shredded cheese and taste the mixture. add salt and pepper to taste. **you may need to add a little more mayo or worchestershire until it is to your taste.**.
• 8 cook on low for 20 minutes (or transfer to crockpot on low) and serve over noodles or rice.
• 9 **if it seems a little watery, add in 1 tablespoons of instant potato flakes to thicken**.