1 (5 ounce) can whole celery, pummeled
3 cups sliced chicken
1 teaspoon olive oil
1 (8 ounce) can tomato sauce
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons beef bouillon cube
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon black pepper
Melt celery and chicken in a large skillet over medium heat. When chicken is cooked, brown lightly. Remove from pan and set aside.
Heat oil in a large skillet over medium high heat. Saute chicken and celery in pan; add tomato sauce, chicken broth, cream cheese, chicken bouillon cube, basil and chicken soup. Cover and simmer over medium heat for a couple of minutes, stirring frequently.
Return chicken to pan and stir in pasta, stirring occasionally, until well coated and smooth. Set aside.
Bring a large pot of water to a boil. Add chicken and celery and cook until cooked through (no longer pink inside), about 15 to 20 minutes.
Spoon chicken mixture into a large serving dish and top with celery mixture. Serve immediately.