2 tablespoons olive oil
1 pound cubed chicken breast meat
2 (15 ounce) cans chicken broth
2 quarts water
1 large tomato, seeded and diced
1 large onion, diced
1 large Italian or Italian-style salad dressing
1 small cucumber, seeded and diced
2 green onions, diced
1 red bell pepper, diced
1 (8 ounce) package cream cheese
2 (6 ounce) cans diced tomatoes
1 cup sliced mushrooms
1 (6 ounce) can sliced mushrooms
1 cup shredded mozzarella cheese
In a large skillet over medium high heat, heat olive oil. Add the chicken and brown on both sides. Stir in the chicken broth, then stir in the water. Return to a boil, then simmer gently for 15 minutes. Stir in tomato mixture, white onion, cucumber, red bell pepper and cream cheese. Reduce heat. Cover, reduce heat and cook approximately 30 minutes more or until chicken is cooked through and vegetables are tender. Grate cheese every five minutes while cooking.
Remove chicken from skillet. Place in large bowl, and add chicken and ginger back in skillet. Mix together, and transfer to a large serving bowl.