1 tablespoon Worcestershire sauce
1 body part chicken, cut into 1 inch cubes
1/2 cup all-purpose flour
3/4 cup chicken broth
3/4 cup chopped celery
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried minced onion
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped fresh mushrooms
2 tablespoons olive oil
1 small cup chopped fresh parsley
1/4 cup chopped fresh parsley
1/2 cup chopped celery
1/4 cup sliced mushrooms
1/4 cup parsley, chopped
1 tablespoon olive oil
6 cups shredded Cheddar cheese, divided
Heat 1 tablespoon of Worcestershire sauce in a small skillet over low heat. When the sauce begins to turn a shade of green, increase heat to medium-high.
In a large bowl, combine the flour, chicken broth, celery, garlic powder, salt, paprika and onion. Mix together, stirring to combine. Season with salt and paprika. Cover and refrigerate for 30 minutes.
When the pasta is tender, stir in chicken, celery and onion. Mix together and simmer on medium heat for about 10 minutes.
When the pasta is tender, stir in chicken, celery and onion. Mix together and cook on medium high for about 5 minutes, or until chicken is cooked through. Stir in celery mixture and parsley.
Meanwhile, heat olive oil in a medium skillet over medium heat. When the oil is hot, pour 1 cup of the chicken mixture into the skillet and stir together. Saute for about 5 minutes, or until lightly browned. Remove the skillet from heat and stir in the remaining chicken mixture.
Return the skillet to heat. Cook about 5 minutes, stirring constantly, then pour the remaining 1/2 cup of soup over the chicken and vegetables. Pour half of the chicken soup over the salad and spoon the remaining 1/2 cup of soup over the salad.
Return the skillet to heat. Add the chicken mixture and simmer until the liquid is reduced, about 2 to 3 minutes. Season with parsley and serve.