1/2 cup cooked, cubed chicken
1 (6 ounce) can sliced mushrooms
1 (4 ounce) can celery seeds - drained
3 tablespoons tomato paste
1/2 teaspoon paprika
2 teaspoons garlic powder
Place chicken in a large, deep skillet. Cook over medium high heat until no longer pink. Drain, crumble and set aside.
Place mushrooms in a large pot with enough water to cover just to the bottom, and bring to a boil. Cook and stir over medium heat until mushrooms are opaque but not brown. Drain.
Add broth, celery, mushrooms, mushroom soup, chicken broth, celery soup, tomato paste, paprika and garlic powder. Return chicken to saucepan; heat through. Serve immediately.