1/2 cup dry Ranch-style dressing
4 tablespoons green onions
5 tablespoons water
1/3 cup reduced-sodium chicken broth (optional)
1 1/2 tablespoons brown sugar
1 package chicken bouillon cubes (1 teaspoon ground cinnamon)
salt and pepper to taste
1 pound firm, cooked chicken breast meat
3 cubes chicken bouillon
8 slices French bread
In a large pot over low heat, combine Ranch-Style Dressing, green onions, and water. Bring to a boil, then reduce heat to medium-low and allow sauce to cool. Meanwhile, bring broth to a boil in a medium saucepan. Whisk in brown and white sugars. Simmer, covered, stirring occasionally. Add broth to mixture and cook up until desired consistency.
Return sauce to medium-low heat. Remove and discard foil.
Separate bouillon cubes; set aside in refrigerator. In same skillet, coat the covered chicken with garlic powder, saute onions, and pour 1 tablespoon of vegetable oil over the roux. Gradually stir in bouillon; return mix to low heat and cook slowly until thick (approximately 5 minutes).
Layer the bread cubes in a shallow baking dish or bowl. Slather the soup over the bread cubes, reduce the temperature to medium, and cook on high for about 6 minutes, stirring often. Finally, stir in reserved chicken and serve hot with the reserved pasta.