Chicken Soup

 2 boneless skinless chicken breasts, cut in 1 inch pieces

1/2 stick margarine

1 small can mushroom pieces

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

3 cups of milk

8 oz. Monterey Jack and Jalapeno cheese, cubed

Saute chicken in butter in soup pot.  Add rest of the ingredients.  Simmer 15 minutes. 

 I usually double this recipe

This recipe is from my daughter, Beth Stetler and is one

 that we all enjoy immensely in the cool fall or winter weather.   - Janet Sankey