3 tablespoons vegetable oil
1 cup chopped celery
2 cloves garlic, minced
1/2 cup chopped fresh parsley
2 (16 ounce) cans chicken broth
1 cup shredded sharp Cheddar cheese
2 eggs
3 cups sliced mushrooms
1 (1 ounce) package celery seed dressing mix
1 (8 ounce) can diced cherry tomatoes with green chile peppers
1 cup chopped onion
1 1/2 cups diced green bell pepper
2 (16 ounce) cans chicken broth
Heat olive oil in a large nonstick skillet.
Heat celery, garlic and parsley in oil over medium heat. Stir fry celery and garlic for 5 minutes, until garlic is almost completely cooked.
Stir in chicken and wine. Slowly cook, stirring constantly, until chicken is no longer pink. Stir in cheese and eggs. Reduce heat to medium. Mix in celery seed dressing, chicken broth and cheese. Bring to a boil.
Stir seasoning mixture into skillet. Serve over cooked rice and vegetables.