4 cups chicken broth
2 tablespoons vegetable oil
1 (15 ounce) can stewed tomatoes, drained
3 carrots, thinly sliced
4 mushrooms, sliced into rings
1 (14 ounce) can cream cheese
1/2 cup dry cream of chicken soup mix
1/2 cup granulated sugar
1 (10 ounce) package cream cheese flavored slush
3 cups chicken stock
1 lid sherry
Place chicken broth and tomato in a large pot. Bring to a boil. Reduce heat and cover. Simmer 25 minutes, uncovered. Press cooked chicken into a large metal stockpot and remove, shredding when necessary. Cool slightly.
Remove chicken from broth. Mix in tomatoes and carrots. Stir in mushrooms and cream of chicken soup mix. Cover and simmer one hour, stirring occasionally. Cook, stirring occasionally, about 1 minute more. Stir in sugar, adjust seasonings to taste. Serve soup and chicken chilled.
Remove lid from stockpot. Cover large pot over boil and bring to a boil. Cover and simmer 15 minutes. Remove lid, and pour chicken stock into pot with just enough water to cover. Bring to a low boil, and cover. Cook, stirring occasionally, about 5 minutes. Reduce heat to low and simmer about 15 minutes longer, until chicken is cooked through and shreds easily with a fork.
When chicken is cooked, stir in stock and chicken soup, and mix together.
Return chicken to pot and stir together with cream cheese, dry cream of chicken soup mix, and sugar. Return chicken stock to pot with broth and chicken stock. Bring to a boil, and reduce heat to low. Cover and simmer about 10 minutes.
Remove lid from stockpot. When liquid has reached desired low heat, remove lid from stockpot. Stir sauce into skillet, stir, and stir until blended. Pour sauce over chicken and vegetable mixture. Cover skillet tightly with aluminum foil to prevent splattering. Cook about 5 minutes to a desired moisture content, stirring occasionally. Add gradually to skillet till chicken coats all sides. Serve.
⭐ ⭐ ⭐ ⭐