4 tsp. instant chicken bouillon granules
4 c. water, divided usage
2 (10 oz.) pkgs. frozen chopped broccoli, cooked
2 c. shredded cheese (Velveeta, etc.)
2 tsp. Accent flavor enhancer
1/4 tsp. nutmeg
1/8 tsp. pepper
1/2 c. flour
4 c. evaporated milk or light evaporated milk

Heat bouillon granules in large stockpot in 3 cups water until dissolved; stir in cooked broccoli, cheese, Accent, nutmeg and pepper. Cook, stirring over medium heat until cheese melts. Combine flour and 1 cup water; stir into broccoli mixture. Cook, stirring until thickened and bubbly. Add evaporated milk; stir. Cover; remove from heat. DO NOT BOIL. Makes 12 servings.