2 tablespoons margarine or butter, divided
3 tablespoons brown sugar
1 onion, thinly sliced
1 teaspoon salt, divided
1 2/3 cups chicken broth
2 tablespoons margarine
1 cup heavy cream
3 stalks celery, thinly sliced
1 1/2 cups cooked chicken meat
1/2 cup sliced mushrooms
1 tablespoon celery salt
2 cloves garlic, minced
8 pieces celery, thinly sliced
6 quarts shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
2 teaspoons cornstarch
1 tablespoon brown sugar
Place the butter or margarine in the bottom of a small saucepan, and add 1/2 cup water. Bring to a rolling boil, reduce heat, and simmer for 1 hour.
Mix together the brown sugar and salt, and stir into chicken broth, stirring just until incorporated. Stirring vigorously, allow chicken to simmer for 5 minutes. Remove chicken to a serving dish, place ham in the center of the dish, and top with cheese.
Season mixture with minced celery and mushrooms, salt, garlic and chicken meat. Drizzle remaining 1/2 cup chicken broth over the celery layer.
Stir cream of chicken soup, cream of chicken soup, cornstarch, brown sugar, and chicken mixture over all top.