| | Directions |
- Add bouillon cubes to water and cook until disolved.
- Cook vegetables in water until almost done.
- Add the 2 cans of soup and the cheese (cut in smaller cubes so it melts faster).
- Cook until done.
Can use light processed cheese for a less calorie-less fat recipe. |
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Prep Time: 15 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 1 1/2 quarts water |
| - | | 6 chicken bouillon cubes |
| - | | 1 cup celery |
| - | | 2 1/2 cups diced raw potatoes |
| - | | 1 cup diced carrots |
| - | | 16 oz. bag California mix |
| - | | 2 cans cream of chicken soup |
| - | | 1/2 pound processed cheese |
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