1 pound processed cheese food, cubed
3 small onions, chopped
1 clove garlic, minced
1 (10 ounce) can sliced celery with liquid
1 quart milk
1 (14 ounce) can diced potatoes
2 tablespoons dried minced onion
1 (8 ounce) can artichokes, drained
1 cup water
1 (6 ounce) can sliced mushrooms, undrained
Place onions, garlic and celery in a large serving bowl and layer across the bottom of a 4 quart nonstick skillet. Sprinkle with onion mixture, get very, very wet. Stir in milk, celery tomatoes, shrimp, bell pepper, green pepper, celery marinade, chicken broth and artichoke hearts. Drizzle with cooking spray.
Raise heat to 350 degrees F (175 degrees C). Place the potatoes in the skillet and saute until slightly crisp.
Add the artichokes and water; gradually cook, stirring constantly, until potatoes are tender and juices run clear, about 15 minutes. Adjust water and salt based on taste. Sprinkle with mushrooms and serve.