Creamed Chicken and Broccoli

• 1 roasting chicken (4-5 lbs.)
• 2 (10 3/4 ounce) cans cream of chicken soup
• 32 ounces frozen broccoli florets or 3 cups fresh broccoli, chopped
• 1 13 cups milk
• 12 cup water
• 13 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 2 tablespoons dried onion flakes
• 8 ounces Velveeta cheese
• 1 cup of shredded cheese (Mild cheddar, Monterey Jack, Colby etc.)
• salt and pepper, to taste

1. Remove all skin from the chicken and boil chicken in large pot of water until done.
2. Cool chicken completely and remove chicken in chunks.
3. Set aside.
4. Steam the broccoli with 1 tablespoons minced onion in the microwave.
5. Set aside.
6. In a large pot.
7. combine the Cream of Chicken soup, milk, water and worchestershire until heated through.
8. Do not let it boil.
9. Add the mayonnaise and 1 tablespoons minced onion and stir until blended.
10. Add the Veleveeta in chunks until completely blended.
11. Carefully stir in the broccoli and then the chicken until all blended and the soup consistency is smooth and creamy.
12. Never bring to a boil.
13. Add the shredded cheese and taste the mixture.
14. Add salt and pepper to taste.
15. **You may need to add a little more mayo or worchestershire until it is to your taste.
16. **.
17. Cook on low for 20 minutes (or transfer to crockpot on low) and serve over noodles or rice.
18. **If it seems a little watery, add in 1 tablespoons of instant potato flakes to thicken**.

chicken, cream of chicken soup, broccoli, milk, water, mayonnaise, worcestershire sauce, onion flakes, velveeta cheese, cheese, salt

Taken from www.food.com/recipe/creamed-chicken-and-broccoli-333366 (may not work)