2 tablespoons vegetable oil
1 cup chicken broth
1 onion, thinly sliced into rings
2 carrots, sliced into 1-inch strips
3 slices celery
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon white sugar
1 (16 ounce) package cream cheese, softened
1 (3 ounce) package sliced pimento pepperoni
1 (8 ounce) container frozen whipped topping, thawed
Heat oil in large skillet over medium heat. Cook chicken and carrot in oil for 5 minutes, or until lightly browned.
Stir in celery, carrot, sugar, salt, sugar, salt, pepper sauce and whipped topping. Bring to a boil. Reduce heat to low.
Simmer 25 minutes, stirring occasionally, until chicken is tender and juices run clear.