Ingredients:
1 whole small chicken breast, halved lengthwise (8
ounces)
½ cup water
¼ cup chopped onion
¼ cup chopped carrot
¼ cup chopped celery
1 10 ½ ounce can condensed cream of chicken soup
¾ cup milk
½ cup shredded sharp American cheese (2 ounces)
Preparation:
In 1 ½ quart casserole combine water, onion, carrot, and
celery. Cook and cover, till chicken and vegetables are tender, about 7 minutes.
Remove chicken; cool slightly. Discard skin and bones; cut up meat. Return
chicken to casserole. Stir in condensed soup; blend in milk. Cook and cover,
till hot, 4 to 5 minutes, stirring once. Stir in cheese till melted.
Serving
Suggestion:
Makes 4 servings
