Chicken Broccoli Stew
3–4 boneless chicken breasts
1 medium white onion
1-8 oz. block of cream cheese
2 Tbs. butter
1/2 cup (or more) of heavy whipping cream
1 (16 oz.) bag frozen broccoli
1 can of Campbell’s cream of celery soup
Cut the chicken into bite size pieces. Dice the onion. Place the chicken and onion into a frying pan and add liberal amounts of oil, salt, and pepper. Cook until chicken is done.
In a saucepan, place a couple tablespoons of butter, maybe 1/2 cup heavy whipping cream, and the entire block of cream cheese....on low heat.
While the onions and chicken are cooking, break up the cream cheese and stir the sauce mixture until everything is dissolved (using a whisk helps). Add the can of cream of celery soup and then fill the empty can with water twice and add that. Then add the broccoli, stir, and put on low. Add salt and pepper.. lots of pepper.
Cook the chicken and onions until the onions cook down and are browned, then add to the sauce mixture (add the oil too!). Cook on low and add more salt and pepper to taste.