2 (4 ounce) cans chicken broth
2 (4 ounce) cans onion, drained and chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) can diced green chile peppers
2 cups chopped celery
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breast halves
1 cup diced celery
1 cup chopped onion
2 tablespoons margarine
1 large onion, diced
1 jalapeno pepper, seeded and chopped
In a large saucepan, combine chicken broth, onion, cream of chicken soup, green chiles, celery, lemon juice, Worcestershire sauce and chicken. Bring to a boil, reduce heat, and simmer for 20 minutes.
While the mixture is simmering, remove chicken from the broth mixture and set aside. Heat the margarine in a medium saucepan over medium heat. Add chicken, and cook for about 10 minutes, before stirring. Remove from heat, and stir in onion. Transfer the chicken meat to a large bowl.
Mix in the sour cream, lemon juice and Worcestershire sauce. Spoon mixture into a large, deep dish skillet. Sprinkle with chicken breasts.
Bake uncovered in the preheated oven 60 minutes, turning once, to 1 hour.