1 (1 ounce) package dry yellow cornmeal mix
6 tablespoons butter
1 large sweet onion, thinly sliced
1 (5 ounce) can chopped celery
1 cup canned diced canned mushrooms
1 (15 ounce) can chicken broth
4 cups cooked and diced chicken breast meat
1 (10 ounce) can tomato paste
1 cup cornstarch
1/2 teaspoon salt
4 slices Western cheese
In a large pot boil cornmeal just to slightly boil. Remove from heat. Stir in butter, onion and celery. Cook 10 minutes, or until all vegetables are softened.
Meanwhile, in a mixing bowl full of water, bring chicken to a boil.
Meanwhile, in a separate large mixing bowl combine celery, mushrooms and chicken broth, bring to a boil. Add cornstarch, salt, seasoning salt and cheese. Remove from heat. Cool to room temperature.
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