2 (3 ounce) packages chicken broth
1 (7 ounce) can sliced zucchini, drained
1 (6 ounce) can sliced mushroom caps
1 (6.5 ounce) can creamier cheese
1 1/4 cups chopped onion
1 (4 ounce) can chopped green chile peppers, drained
1 teaspoon salt
1 teaspoon pepper
1 (.5 ounce) package instant chicken noodle soup mix
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
1 (16 ounce) container sour cream
6 large cooked, skinless, turkey breast halves (2 to 3)
1 (4 pound) whole celery, cut into 1/2 inch chunks
1/4 cup chopped onion
1 cup chopped celery
1 large tomato, seeded and quartered
In a large pot over medium heat, combine chicken broth, zucchini, mushroom caps, creamier cheese, onion, bell pepper and stuffed tomatoes. Beat well and stir into the pot. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Reduce heat to medium-low; stir in garlic powder and Worcestershire sauce. Bring to a slow boil, stirring often, until potatoes are tender, about 1 minute. Reduce heat, bring to a simmer, and simmer for 1 minute.
Stir in chicken noodle soup mix, Worcestershire sauce, hot pepper sauce, sour cream, celery and onion. Bring to a boil. Reduce heat to medium and stir in chicken. Simmer until chicken is cooked through, about 35 minutes.
Stir chicken mixture into the celery and tomato salad. Serve as is with celery and tomato sauce. (Note: If you use this recipe, make sure you preheat the microwave off, as some of the flavors will evaporate in the microwave.)