I was at a ladies auxiliary meeting for our church in Racine, Wisconsin. It was a soup smorgasbord, and I was sort of picking and choosing which soup I’d like to try. Marianne said to me: “Try this one. You’ll love it. It has Cheez Whiz in it.” Even then I must have been a food snob because I said, “I’ll never eat anything with Cheez Whiz in it,” and passed it by. Marianne started laughing. “Go on, try it. It won’t kill you.”
I tried it, and have been making it ever since, even though it has Cheez Whiz in it. I know, I know. But it’s amazingly good, and it hasn’t killed me yet.
1 8 oz. jar of Cheez Whiz
3 carrots, peeled and cut into nickel slices
2 or 3 potatoes, skinned and diced (depends on the size of your potatoes)
1/2 onion, chopped
1/4 cup flour
2 cans low-salt chicken broth (I use Swanson’s)
about 2 cups rotisserie chicken, cut into 1″ chunks
Place the vegetables into a pan and pour a can of chicken broth over them, just to cover. Cook until tender, but not mushy.
In another pan, melt the butter then add the flour, cooking the roux until well-blended. Add the remaining can of chicken broth a little at a time to this pan, stirring to keep it smooth. Dump in the vegetables, liquid and all into this pan, stirring to blend. If it’s too runny, blend a little cornstarch with some cold water and add it to this mixture, stirring until it thickens. If it’s too thick, add a little water.
Stir in the Cheez Whiz, promising not to make a face while you do it. Then at the last minute, stir in the chicken. We serve this with either oyster crackers from Trader Joe’s, or a loaf of La Brea bread.