6 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed tomato soup
1 cup vegetable broth
1 (12 ounce) container cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/4 cup chopped onion
1 cup chopped celery
In a medium bowl, combine chicken pieces, tomato soup, and vegetable broth. Mix together and refrigerate bouillon.
Stir chicken pieces, tomato soup, and cream cheese in large bowl. Stir in meat and celery until well coated. Serve chicken over chicken by spooning.