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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 22 |
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Ingredients:
2 (8 ounce) jars process cheese sauce |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
3 cups frozen chopped broccoli, thawed and drained |
1/2 lb fresh mushrooms, chopped |
2 tablespoons jalapeno peppers (chopped seeded) |
assorted fresh vegetable |
Directions:
1. In a 1-1/2-qt. slow cooker, combine cheese sauce and soup.
2. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally.
3. Stir in the broccoli, mushrooms and jalapeno.
4. Cover and cook on low for 2-3 hours or until vegetables are tender.
5. Serve with assorted fresh vegetables.
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