4 chicken breasts
2 carrots
2 celery
2 lbs. Velveeta cheese
3 cans cream of potato soup
1 or 2 bunches broccoli

Boil chicken until meat falls off the bone. Save the chicken broth. Boil broccoli until tender. Saute carrots and celery in butter. Slowly add Velveeta cheese. As the cheese melts add the potato soup gradually - to prevent the cheese from sticking. After all the cheese has melted and the cans of soup added, mix the remaining chicken broth, chicken meat and broccoli. This freezes well.