1/2 pound skinless, boneless chicken breast halves
1/2 pound cooked chicken breast halves
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup diced celery
8 ounces shredded Cheddar cheese
Remove chicken from marinade and place in a skillet. Cook over medium heat until completely cooked through. Remove from grill and drain.
Place chicken in a large resealable plastic bag. In a separate small bag, mix chicken broth, chicken soup, cream of chicken soup, celery and cheese. Seal bag.
Remove chicken from marinade, place in a large resealable plastic bag, and blend. Bring to a boil and cook for 15 minutes.