4 skinless, boneless chicken breast halves - cut into cubes
1/4 cup yogurt
1/2 cup peeled and diced celery
1/8 teaspoon salt
1 teaspoon salt butter
1 (1 ounce) package dry onion soup mix
1 (1 ounce) package dried mushroom mix
2 teaspoons olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 teaspoons chicken bouillon granules
Place chicken cubes in a large skillet and cook over low heat until browned. Drain, cool and cut into cubes.
Heat yogurt in a medium saucepan over medium heat. Stir in celery, salt, salt butter, dry onion soup mix, mushroom mix, olive oil and garlic. Cook and stir until vegetables are tender.
In a large bowl, mix chicken cubes, yogurt, celery mixture, onion soup mix, mushroom mix and olive oil. Blend until smooth. Shape into small chicken pieces. Transfer chicken pieces to a large skillet and cook, uncovered, over low heat until just tender. Reduce heat to low and cook, uncovered, until just cooked through and juices run clear (about 15 minutes).
Increase heat to medium-high; add chicken chunks and continue cooking for about 7 minutes. Cover and simmer for about 1 to 2 minutes to help chicken get crisper.
Stir chicken pieces into celery mixture. Heat soy sauce and milk into saucepan in microwave for 1 minute, stirring occasionally, until thickened. Heat through and serve chicken, with a sprinkle of Parmesan cheese.