2 chicken breasts
32 oz cheddar cheese soup
8 oz mild cheddar cheese
1 can cream of mushroom soup
1 cup whole milk
1 onion, chopped
2 1/2 cups fresh broccoli florets
2 tsp celery salt
2 1/2 tbsp. butter
2 tbsp. extra virgin olive oil
2 tsp. black pepper

Boil 2 chicken breasts in about 6 cups water (about 20-25 minutes). Drain chicken and allow to cool for several minutes and finely chop chicken.

In a saucepan, add 2 tablespoons of olive oil and 1/4 cup butter; heat until melted but do not allow to become too brown. Add chopped onion and broccoli, sauté until onions are translucent and broccoli is tender, but not mushy, stirring often.

In a separate saucepan over medium-low heat, combine cheese soup, cream of mushroom soup, and milk. Stir in (figure 8 motion) the shredded cheddar cheese. Add celery salt, and pepper. Stir often. Add broccoli mixture to cheese soup mixture, then add chicken. Stir and serve!

Submitted by: Paul Schieber