1 cup cold water
1 1/4 cups reduced sodium cream of chicken soup
6 skinless, boneless chicken breast halves
1 (16 ounce) package ripe tomatoes with celery slices
1 teaspoon bold sauce di fin (italicization)
1 medium yellow onion, sliced into rings
1 medium yellow bell pepper, chopped into 1 inch strips
2 medium carrots, cut into 1 inch slices
1 medium head cabbage, shredded
3 zucchini, sliced
2 medium, edible zucchini, cut into wedges
1 medium onion, cut into rings
2 cups shredded Cheddar cheese
Rinse chicken and twist to place on cookie sheets. Place covered on oven rack. Fry skin in center of spiral oven oven pan for 10 minutes, butter top. Remove chicken piece. Fry chicken pieces using a slotted spoon until golden and crisp, turning once.
In a large pot, bring water and vegetable stock to a boil. Stir chicken and water, vinegar, cream of chicken soup, tomatoes, chili sauce, cheese sauce, Shredded Cheddar cheese and cook stirring gently on low heat approximately 10 to 15 minutes, until chicken is tender.