1 (16 ounce) can chicken broth, divided
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
2 yellow bell peppers, seeded and diced
1 green bell pepper, seeded and diced
1 (10.75 ounce) can condensed cream of chicken soup
1 (6 ounce) can cream of mushroom soup
1 cup vegetable oil
1 cup chopped cooked chicken
1 cup shredded sharp Cheddar cheese
In a medium saucepan, combine broth with onion, celery, celery pepper, bell peppers and green peppers. Bring to a boil. Reduce heat to medium-low and stir in chicken, cream of chicken soup and cream of mushroom soup. Bring to a boil, stirring occasionally. Reduce heat to low and cook, stirring occasionally, 5 minutes. Remove from heat; stir in cheese. Transfer to a small bowl.
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