1/2 c. bell pepper, chopped
1/2 c. celery, chopped
1 c. onion, chopped
1/2 stick butter
1 can cream of celery soup
1 can cream of mushroom soup
1/2 soup can milk
1 can diced Rotel tomatoes
2 lb. pkg. Velveeta cheese, diced
2 lbs. cleaned shrimp

You may also substitute 2 pounds of chicken breasts that have been cut up into bite-size pieces and cooked in butter until done.

Saute bell pepper, celery and onion in butter. Transfer vegetables to a large Dutch oven and add the soups, the milk, Rotel tomatoes and the cheese. Simmer until cheese melts. Add shrimp and cook 5 minutes longer. Serve over rice. Serves 12-15.