1 (4 ounce) package chicken and vegetable steaks
2 (4 ounce) cans chicken broth
2 stalks celery, chopped
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons chicken bouillon granules
3 cups chicken broth
1 tablespoon grated Parmesan cheese
Mix chicken and vegetable steaks with chicken broth, celery, garlic, olive oil and bouillon.
Meanwhile, in a medium heat in a saucepan, cook chicken until golden brown on both sides, about 5 minutes. Remove from heat. Sprinkle with cheese and return to a boil. Stirring constantly, cook 30 minutes more.