2 (6 ounce) cans chicken broth
1 (12 ounce) package dry white Cheddar cheese, sliced
salt and pepper to taste
2 tablespoons chopped green onions
1/2 cup chopped celery
1/4 cup chopped onion
3 cloves garlic, minced
5 carrots, cut into 2 wedges
1 1/2 cups fresh broccoli florets
1 cup chopped cooked boneless chicken breast meat
In a medium bowl, combine chicken broth, cheese, salt and pepper and stir until completely blended. Transfer to a mixing bowl, and mix thoroughly with celery, onion, mushrooms, celery and lemon juice.
Heat oil in large skillet or wok over medium heat. Cook chicken over medium-high heat until golden brown; drain. Sprinkle with green onions, celery, lemon juice and salt and pepper to taste. Bring to a slow, gentle boil, stirring occasionally, until chicken is cooked through and juices run clear.
When chicken is cooked, tuck golden brown sections into foil-lined foil baking dish. Tuck inside center of foil, and decorate with white, celery and green onion slices; repeat with remaining chicken and vegetables.
Place celery slices across bottom of foil. Seal edges with foil ribbon or plastic wrap. Arrange carrots on top; place broccoli over celery. Divide chicken into four portions, top with celery and onions, then top with chicken.
Bake in preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear.