- 3 quarts water
- 4 chicken breasts – boned and skinned
- 3 carrots – diced
- 3 sticks celery – diced
- 1 large onion – diced
- 1 small package frozen peas
- 3 oz. chicken soup base or 6 Wyler’s chicken bouillon cubes
- 1/2 lb. butter
- 1 1/2 cups flour
- 1 8 oz. bottle Kraft Cheese Whiz
2 cans chicken broth
1. Boil chicken breasts until tender.
2. Remove and cut meat into small cubes.
3. Par boil vegetables in part of 3 quarts of water.
4. Make white sauce with butter and flour.
5. Mix all ingredients.
6. Add more liquid needed.
| Yellowstone 2011 – 56 Eating This was cooked in 2 stock pots |
| 6 quarts water 5 chicken breasts – boned and skinned 7 chicken thighs – boned and skinned 6 carrots – diced (3 cups) 6 sticks celery – diced (3 cups) 2 large onions – diced 1 package frozen peas (3 cups) 12 oz. chicken soup base or 12 Wyler’s chicken bouillon cubes 1 lb. butter 3 cups flour 1 15 oz. bottle Kraft Cheese Whizadd 2 cans chicken broth when reheating in Island Park |