2 4oz. cans chicken broth
1 tablespoon vegetable oil
2 cloves garlic powder
1 teaspoon salt
1 (10.75 ounce) can diced tomatoes
3 onions, chopped
1 (4 ounce) can whole celery, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
1 cup shredded mozzarella cheese
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 cup diced red bell peppers
1 teaspoon dried dill weed
Preheat oven to 350 degrees F (175 degrees C). Place chicken in 8 inches of ovenproof aluminum foil. Fold 1/3 of the foil around the edges to seal. Stuff the inside of the foil with the chicken. Place the top of the foil around the rim of the aluminum foil.
Heat oil in a large skillet over medium-high heat. Stir in garlic powder, salt, tomatoes, onion, celery, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes on each side or until chicken is cooked through and juices run clear.
Stir in the milk, cheese, celery, green onions, red bell peppers and dill weed.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove foil and bake an additional 5 minutes. Remove from oven and allow to cool.
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