2 lg. chicken breasts (no skin or bones)
2 lg. onions
3 stalks celery
2 pkgs. broccoli spears (frozen)
6 potatoes
1 can cream of celery soup
1 (2 inch) thick slice Velveeta cheese
1 pkg. corn (frozen)
1/2 tsp. pepper

Boil chicken, onions, celery and pepper for 15 minutes. Drain off liquid (save for broth). In large dish combine 1 1/2 cups of broth, can of soup, Velveeta cheese - place in microwave or conventional oven until melted and blended. Add chicken and all vegetables. Mix well. (All pieces should be bite sized.) Bake in 375 degree oven for 1 1/2 hours - until browned well on top.

This is a favorite Saturday nite supper! Serves 4-6.