Cheesy Chicken Soup
|Chicken breast||8 Ounce, halved lengthwise|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Carrot||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Shredded sharp american cheese||2 Ounce|
In 1 1/2-quart casserole combine chicken, water, onion, carrot, and celery.
Micro-cook, covered, 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.
Micro-cook, uncovered, till hot, 4 to 5 minutes, stirring once.
Stir in cheese till melted.