18 cooked, cubed chicken breast halves - cut into cubes
1 (14 ounce) can chicken broth
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon melted butter
1 (10.5 ounce) can condensed cream of chicken soup
Place chicken cubes and broth in a large resealable plastic bag. Bring to a boil, and cook for 4 to 5 minutes. Reduce heat and simmer 2 minutes.
Stir garlic, Worcestershire sauce and melted butter in a small bowl. Place chicken into boiling broth and stir gently on every spoonful. Return chicken to stock, add cream of chicken soup, and cook for 8 to 10 minutes, or until chicken is pink and the liquid is heated through.