4 to 6 servings
2 boneless, skinless chicken breasts
2 c. water
1/2 t. salt
1/2 c. onions, chopped
1/2 c. carrots, peeled and chopped
1/2 c. celery, chopped
10 3/4 oz. can cream of chicken soup
1/2 c. milk
1/8 t. pepper
1 c. shredded cheddar cheese
Combine chicken, water and salt in a saucepan over medium heat; simmer until tender. Remove chicken, reserving broth in saucepan; let cool, then dice and set aside.
Add vegetables to broth in pan; simmer until tender. Stir in soup, milk and pepper; add cheese and chicken. Heat through, stirring until cheese melts.
(E-mail Recipe)
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