3 onions, thinly sliced
1 cup chopped celery
1 (10 ounce) package baby carrots
1 (10 ounce) package chicken noodle soup mix
1 (10 ounce) package frozen chopped spinach, thawed
1 (10 ounce) package frozen chopped mushrooms
1 (10 ounce) package frozen chopped celery
1 cup shredded mozzarella cheese
1/2 cup chopped green onions
1 cup shredded mozzarella cheese
1/2 cup chopped green onions
1 cup chopped cooked chicken breast meat
1 cup shredded sharp Cheddar cheese
1/2 cup chopped onion
1 (6 ounce) can chopped green olives
1 (4 ounce) can chopped fresh tomato
1/2 cup chopped green olives
1 (4 ounce) can sliced olives, drained
1 (6 ounce) can sliced mushrooms
Place onions in medium bowl. Stir celery, carrots, chicken, soup mix, chicken breasts and cheese into onion mixture. Cover and refrigerate for 2 hours.
Heat olive oil in 10-inch skillet over medium-high heat. Add chicken, green bell pepper, green onion and green olives and saute for 5 minutes; stir in tomato, green olives and mushrooms. Cook 5 minutes longer, stirring constantly, or until chicken is cooked through and veggies are tender. Pour in salad dressing and sprinkle with cheese. Cover and refrigerate for 3 hours.
Remove lid from steamer and lay cold steamer steamer on rack in large pot; add water to steamers' water. Heat to boiling, stirring frequently, until steamer is hot. Remove from heat and stir in salad dressing. Cover and refrigerate for 2 hours.
Stir chicken into salad dressing mix; add green peppers and tomato mixture; toss gently. Cover and refrigerate. Serve at room temperature.