1 lg. fryer, cooked, deboned and cut up; save broth
1 c. chopped celery
1 c. chopped onion
3 c. chicken broth
2 c. milk
1 c. mushrooms, sliced
2 cans each cream of chicken soup and cream of mushroom soup
1 lb. Velveeta cheese
3/4 c. shredded sharp cheddar

Cook chicken and save broth. Debone chicken and cut up.

Cook onions and celery in broth. Add soups then chicken and mushrooms. Add milk and cheese. Cook over low heat until cheese melts.

If using fresh mushrooms; saute them with onions and celery. This is very rich. Freezes well.