Ingredients
Scale
- 32 oz chicken broth
- 1 can carrots
- 10 oz can chicken
- 1–2 broccoli crowns, chop just the tops
- 1 pkg Kraft Velveeta Shells & Cheese
- 16 oz Velveeta shredded cheese
- 4 cups water
- 3–5 garlic cloves, minced
- 1/2 cup flour
- 1/2 cup butter
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tbs minced dried onion
Instructions
- Chop broccoli.
- Pour off juice from carrots and smash the carrots with a potato masher.
- In a dutch oven on medium high, add garlic, minced onion, and butter. Saute until butter is completely melted.
- Add flour and stir constantly to prevent lumps. Make sure to keep stirring until it’s completely combined with the butter. It will thicken and bubble. This makes a roux (like for gravy, etc.)
- Keep stirring and just as it starts to turn brown, turn the fire down to medium and add chicken broth, carrots, broccoli, 2 cups of water, salt, and garlic powder.
- Keep stirring until all the ingredients are well combined.
- Allow to cook for 30 minutes, stirring every few minutes, until the broccoli is tender.
- Add 2 additional cups of water and Velveeta shells and cheese and stir.
- Add Velveeta shredded cheese 1 cup at a time while stirring to allow it to melt.
- Once all ingredients are added, stir occasionally and let cook for another 10 minutes.
- Remove from fire and serve.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
