Anonymous August 22 2005

1 quart water

4 skinned and boned chicken breasts, cut into bite-size pieces

8 ounces uncooked bow tie pasta

1 cup chicken broth

1 celery rib, chopped (about 1/2 cup)

1 small onion, chopped (about 1/2 cup)

1 (10 3/4-ounce) can cream of mushroom soup

1 (8-ounce) package pasteurized prepared cheese product, cubed

Garnish: chopped fresh parsley

Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a

slotted spoon. Add pasta to water in Dutch oven, and

cook 10 minutes or until tender; drain. Keep warm. Heat

1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup,

cheese, and remaining 3/4 cup chicken broth, stirring

until cheese is melted. Toss with pasta; garnish, if

desired. Serve immediately.