2 (2 ounce) cans chicken broth, divided
1/2 cup water
1 teaspoon salt
1 onion, chopped
2 cloves garlic, crushed
1 (16 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped fresh parsley
1 (10.75 ounce) can condensed cream of chicken soup
In a medium saucepan over medium heat, bring broth to a boil, stirring frequently. Reduce heat; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.
Crush chicken with a large spoon, removing outer skin, and remove the guts and guts. Place chicken in a large, shallow bowl. Stir together lemon juice, chicken broth, water, salt, onion, garlic, Cheddar cheese, chile peppers, bell pepper, parsley, cream of chicken soup, and chicken. Cover, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Stir the chicken broth mixture, salt, onion, garlic, cheese, bell pepper, parsley, and chicken into a large bowl. Whisk gently. Transfer chicken into a large baking dish. Pour the chicken mixture into the creased baking dish.
Bake in preheated oven for 50 to 60 minutes, or until chicken is cooked through and juices run clear. Cover, and bake 10 to 15 minutes more, or until internal juices of chicken are still bubbly. Spoon chicken mixture over chicken, and serve hot or cold.