1 tbsp. roasted garlic butter (Land O' Lakes)
1 tbsp. oil
2 c. chicken breast cut into bite-size pieces
1/2 c. chopped onion
1 c. chopped fresh mushrooms
2 tbsp. flour
1 (14 oz.) can chicken broth
1 (10 oz.) pkg. frozen chopped broccoli, thawed
2 1/2 c. half and half
1/4 c. butter
1 1/2 c. shredded Mozzarella and Parmesan cheese (see note)
1/4 tsp. white pepper
1/2 tsp. dried thyme leaves
Salt, to taste (I use about 1/2 tsp.)

Heat the roasted garlic butter and oil in soup pot. Add the chicken pieces and cook until chicken changes color. It is not necessary to brown the chicken. Remove from pot and add onions and mushrooms and sauté until tender. Sprinkle the flour over the top of the onion/mushroom mixture and stir. Add the chicken, broth, broccoli, and half and half. Bring to a boil and then reduce heat to medium low. Cook for about 10 minutes or until chicken is tender. Stir in butter and cheese. Cook until soup begins to thicken. Add pepper, thyme, and salt.

Note: I bought Mozzarella and Parmesan cheese already combined in one package. If this is not available, use about 1 1/4 c. shredded Mozzarella and 1/4 c. shredded Parmesan. Also if you do not have the roasted garlic butter, you can use regular butter and then substitute garlic seasoned chicken broth for the regular chicken broth.