10 ounces chicken broth
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
salt and pepper to taste
1 cup water
1 cup butter, melted
Place chicken broth in a medium saucepan, and add enough water to cover. Bring to a boil. Reduce heat, and simmer 5 to 10 minutes, until chicken broth is reduced and thickened. Add onion, bell pepper, celery, and green bell pepper. Bring to a boil, reduce heat, and simmer about 5 minutes longer, stirring constantly. Increase heat to medium, and allow everything to simmer for about 5 minutes.
Remove chicken breasts. Drain, reserving 1/2 cup liquid, and set aside.
Add chicken broth, onion, bell pepper, celery and green pepper to pan of saucepan, cover, and simmer on medium heat for 5 minutes. Mix 2 to 3 teaspoons melted butter into chicken broth mixture throughout, stirring constantly.
Return chicken to broth mixture, reduce heat, and simmer for 5 minutes. Mix melted butter and chicken broth mixture, and simmer for 5 minutes. Cover, and simmer gently for 5 minutes. Stir in 1 cup celery mixture, cheese spread, cheese sauce, and water until all of the water is incorporated. Return chicken breasts to saucepan with vegetable mixture. Boil for 1 hour, stirring occasionally.
Increase heat to high, and stir in chicken stock. Heat through. Serve immediately.
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