You can do it from start to finish in minutes and it tastes like you made it from scratch. Good enough for company and doubles for a large crowd. Serve with homemade bread or in a bread bowl. From Katie Christensen (who got it from Emily Reese).
2 cans (10.25oz) of cream of chicken soup
3 T grated onion
2 T butter or margarine
2 cups shredded cheddar cheese
3 cups milk
1 package fresh or frozen broccoli florets, steamed until very tender
In a large stockpot saute the onion in the butter. Over low heat, add a can of soup to the pot and stir. Add cheese and stir until thoroughly melted. Add milk and whisk until smooth. Add the broccoli and stir. Simmer until bubbly.
CROCKPOT VERSION: After sauteeing the onion in skillet you can put all the ingredients in a crock-pot and cook, stirring occasionally, until bubbly (at least 1 hour).
VARIATION: You can use a package of mixed broccoli and caulifower or even double the broccoli to make it more hearty.