Bring 1 quart salted water to a boil in a Dutch oven. Add chicken,
and cook 12 minutes or until done. Remove chicken from water
with a slotted spoon. Add pasta to water in Dutch oven, and cook
10 minutes or until tender; drain. Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add
celery and onion, and cook 5 minutes or until tender. Stir in
chicken, soup, cheese, and remaining 3/4 cup chicken broth,
stirring until cheese is melted. Toss with pasta; garnish, if desired.