1 tablespoon vegetable oil
2 slices celery, diced
6 skinless, boneless chicken breast halves
1 large onion, diced
2 (10 ounce) cans (1.75 ounce) cans condensed cream of chicken soup
2 cups water
2 cubed chicken
1 cup cooked rice
1 1/2 tablespoons salt
4 green onions, minced
Heat oil in a large, heavy skillet over medium heat. Add celery and chicken; saute until crisp. Stir onion and cream of chicken until golden, about 4 minutes.
Stir chicken into onion mixture. Return chicken and vegetable mixture to skillet on low heat. Heat chicken to longer-lasting crispness. Remove the chicken from skillet and discard skin. Heat 1 cup water to bring to a boil, add chicken and then vinegar in a small amount. Add green onion and stir. Remove from heat. Heat the water, vinegar, chicken broth and salt into a shaker jar, pour a generous amount into jar and shake vigorously to thicken. Seal and shake slightly to distribute.
Chop cooked chicken and garnish with chicken, celery and onion. Serve hot.