2 (3 ounce) cans chicken meat
2 tablespoons olive oil
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/4 cup vegetable oil
1 1/2 cups chicken broth
1 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1 (10 ounce) can whole kernel corn, undrained
1 (4 ounce) can sliced mushrooms, drained
2 cups cubed Swiss cheese
1 tablespoon grated Parmesan cheese
Heat oil in a medium saucepan over medium heat. Stir in the pepper and garlic and saute until garlic is golden.
Add water to chicken broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir salt into chicken broth; add salt, chicken broth, cream of chicken soup, brown sugar, cream of chicken soup, corn, mushrooms and cheese. Simmer 5 minutes more.
Return chicken to pot and add chicken broth mixture and chicken broth mixture. Stir over medium heat for 3 minutes, or until chicken is tender. Serve hot or cold. Garnish with Parmesan cheese and serve hot or cold.
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