2 cups chopped onions
1 tablespoon vegetable oil
1 (16 ounce) package chicken neeps
3 cubes chicken bouillon
1 1/2 cups chopped cooked chicken meat
1 cup nonfat evaporated milk
1 cup strong brewed coffee
2 cups minced celery
1 cup sliced fresh mushrooms
2 cups shredded French cheese
1 cup shredded mozzarella cheese
Add onions, olive oil and bouillon cube to 1 cup diced chicken. Mix well.
Crumble chicken meat and oil mixture into 1 cup soup and refrigerate until completely combined. Stir into chicken mixture along with celery, mushrooms and cheese. Cover and refrigerate.
⭐ ⭐ ⭐ ⭐