6 skinless, boneless chicken breast halves
8 ounces cheese, diced
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced green bell pepper
4 celery and onion pepper halves
1 (4 ounce) can chopped tomatoes with green chile peppers, drained
1 (5 ounce) can crushed pineapple with onion
1 (16 ounce) container sour cream
1 large potato, diced
1 (8 ounce) package cream cheese, softened
1 pound shredded Swiss cheese
1 cup chopped Swiss cheese cheese
1 (16 ounce) can chicken broth
1 (10 ounce) can sliced mushrooms, drained
1 cup chopped celery
Place chicken in a large resealable plastic bag. In a large bowl combine water, vegetable oil, chicken, celery, onion, pepper, tomatoes with celery, bell pepper, celery half, pineapple, sour cream, chicken broth and mushrooms. Mix well.
Place salad in a medium bowl in the microwave oven (1 minute). Cover plastic bag with aluminum foil and microwave at 45 minutes, stirring occasionally.
Meanwhile, in a small bowl, mix together chicken broth, parsley, salt, pepper and chicken salad.
Remove foil from plastic bag and remove pepper mixture. Sprinkle chicken over salad and place plastic bag in microwave oven; cover microwave with aluminum foil and temperature will automatically rise. Cover plastic bag and continue cooking for 1 to 2 hours.
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