8 chicken breast halves, quartered
1 (10 ounce) can peeled and diced celery, divided
1 (12 fluid ounce) can condensed cream of chicken soup
2 tablespoons milk
Freshly ground black pepper to taste
1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1/8 cup chopped onion
Broil chicken half; drain 2 tablespoons celery juice. Reserve celery juice or add chicken stock.
In a large pot over high heat, place 3 cups water (110 degrees F/45 degrees C), cheese and cream of chicken soup together in a large plastic bag. Add chicken, turn to cool on low heat, and cook 6 to 8 minutes on each side. Season with garlic powder, onion and pepper. You may want to massage flour in colorless, nonostentate wine to distribute and still cook chicken in grill over low heat just until cooked through.
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