1 pound skinless, boneless chicken breast meat
2 teaspoons salt
1 pound non-dairy creamed wheat
2 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
4 cups milk
salt and pepper to taste
In a large bowl, combine salt, wheat, water and soup. Put chicken in a large pot and add enough water to cover completely. Simmer for about 1 hour, or until all liquid is absorbed. Stir in mushroom soup, and add more milk when needed. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until chicken is cooked through.