This is Christa’s specialty. She often makes it with homemade rolls.
- 2 chicken bouillon cubes or broth
- 2 c. diced potatoes
- ½ c. sliced carrots
- ½ c. sliced celery (optional)
- ¼ c. chopped onion
- 1½ tsp. salt
- ¼ tsp. pepper
- 2 c. (8 oz.) shredded Cheddar cheese
- ¼ c. butter or margarine
- 2 c. milk
- 1 c. diced, cooked chicken
- ½ c. flour
Dissolve bouillon cubes in 2 cups boiling water; add vegetables and seasonings. Cover; simmer 10 minutes. Do not drain. Melt butter in saucepan; add flour and blend. Add milk gradually and cook over low heat, stirring constantly until thickened. Add cheese; stir until melted. Add chicken and vegetables. Heat; do not boil. Serve hot.