1 stick butter (I use 1/2 stick at the most)
1 small onion diced OR onion powder
1 cup diced carrots (or shredded or a bag of frozen cut carrots)
3 or 4 stalks of celery diced
2 cups diced chicken
(Sautee in the stock pot)
2 heads of broccoli crowns diced (or frozen broccoli)
4 cups water
1/2 tsp. salt
1/2 tsp. pepper (optional)
1 Tbsp. chicken OR veg. boullion ("Better Then Boullion" is excellent!)
(continue to cook till veggies soften then add)
6-8 cups of milk (I use 1 % milk, but whole milk would work too!)
2 cups of diced cooked ham
8 oz. of shredded cheddar cheese
6 oz. of shredded Swiss cheese (We don't care for Swiss, so I use a cheddar & mozz. blend)
(To thicken the broth, I use instant potatoes but the original recipe call for flour/water.) Serve hot with biscuits, rolls or crackers!! YUMMY!
The picture doesn't have the broccoli, milk or instant potatoes in it yet..... and I forgot to take a picture of it all finished! BUT... believe me, it was delicious!
1 14 oz. Can of Artichoke Hearts (NOT MARINATED)
1/2 Cup mayonaise
1/2 Cup parmesan cheese (fresh grated is best)
Dice up the artichokes (there are usually 5-7 per can) and put them in a bowl add the mayo and parmesan cheese and stir well. Put mixture into a small bowl that can be baked.... a french onion soup bowl works well! I usually add a little bit of the fresh parmesan cheese to the top and bake at 325* for about 20 minutes or till lightly browned and bubbling! Serve warm with Wheat Thins....
(I generally double this recipe and bake in a small casserole dish!)
These are two of our family favorites! ENJOY!