5 cups chicken broth
2 tablespoons chopped onion
1 tablespoon chopped celery
1/2 green bell pepper, finely chopped
1/4 cup olive oil
4 cups cooked chicken breasts
1 1/2 pounds celery, sliced
2 large slices bacon
1/4 cup chopped green onions
1 teaspoon chicken bouillon powder
salt to taste
ground black pepper to taste
1/2 cup refried beans, divided
2 cups chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) can sliced fresh mushrooms, divided
Boil the chicken breasts for 2 to 3 hours, or until no longer pink.
Meanwhile in a large stockpot, combine broth, onion, celery, green pepper, olive oil, chicken, celery, bacon, green onion, parsley, chicken bouillon powder, salt and pepper. Saute uncovered over low heat for about thirty minutes, stirring frequently.
Meanwhile add chicken broth, chicken, celery, bacon, green onion and mushrooms to the pot. Reduce heat to medium heat and add 2 cans of refried beans. Bring to a simmer, stirring occasionally, for about an additional 30 minutes. Simmer for five to six minutes and add chicken. Reduce heat to medium if necessary to avoid browning.
Transfer chicken to skillet and brown on all sides until chicken is cooked through. Garnish with parsley flakes, salt and pepper. Serve hot in lightly oiled bowls.
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