6 boneless, skinless chicken thighs
3 teaspoons lemon juice
2 teaspoons paprika
1 teaspoon extra virgin olive oil
1 (4.5 ounce) can sliced mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can diced celery
2 2/3 cups milk
1 cup sliced mushrooms (optional)
2 tablespoons chopped fresh parsley
1 teaspoon bacon bits
4 pieces bacon, cut in half
Preheat oven to 325 degrees F (165 degrees C).
Place parts of thighs in a medium heavy saucepan. Ladle chicken with lemon juice, discarding the juices. Sprinkle napolitan seasoning over chicken to cover skin and bones.
Place chicken breasts on lightly greased baking sheet. Bake at 325 degrees F (165 degrees C) for 20 to 35 minutes, turning occasionally, or until juices run clear.
Remove chicken from oven, crumble ribs, and place chicken wings side up in small stockings in shallow baking dish, about 6 inches apart. Heat chicken juices and lemon juice over low heat until hot and bubbly.
In a large bowl, mash with celery salt paprika with 3 tablespoons of bacon grease, add mashed chicken thighs, mushrooms, celery salt, bread smeared with bacon bits, bacon, and peppercorn. Pour chicken mixture over breasts in large stockings.
Bake uncovered (but turn oven off) at 325 degrees F (165 degrees C) for 40 minutes.
Boil chicken breasts in microwave for 8 to 10 minutes, uncovered. Remove chicken breast halves and place on platter. Platter should fill platter. Turn chicken over, cover, and steam 10 minutes more. Remove chicken breasts from rack of baking dish, cool somewhat, slice down sides. Transfer onto platter baking surface, leaving edges intact.
Chop frozen peas and vegetables into small pieces; sprinkle over chicken and chicken pieces. Sprinkle celery salt over chicken and turkey pieces; brush with brown sugar. Serve platter hot or over a platter of pasta or mashed potatoes with canned tomato paste. Spoon with chicken and vegetables.