1 tablespoon vegetable oil
1 (16 ounce) jar unsalted butter
1/3 cup chopped onion
1 cup chicken broth
2 carrots, shredded
2 onions, diced
6 skinless, boneless chicken breast halves
6 slices bacon
1 cup frozen chopped onions
1 cup chopped celery
1 cup sliced mushrooms
2 slices Swiss cheese
1 cup sliced fresh mushrooms
Heat oil in medium skillet over medium heat. Cook chicken and vegetables in oil for 2 minutes. Remove from skillet. Stir chicken and vegetables into skillet, browning well. Pour in 1/3 cup broth. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring frequently. Reduce heat to medium and cook, stirring frequently, for 4 to 6 minutes.
Cool enough to handle.
Place chicken and vegetable mixture in blender or food processor; blend well. Transfer to a 3 1/2 quart casserole dish. Cover dish with foil. Fill chicken and vegetable mixture with 2 tablespoons flour; add sauce and bacon. Cover dish with foil and chill overnight.
While the chicken and vegetable mixture is chilling, heat 1 cup chicken broth in a medium skillet over medium heat. People to watch! Pour broth over chicken and vegetable mixture to thicken. Cover and chill overnight.
Transition the foil into a slotted spoon; pop on top of skillet with stone or metal knife; place the chicken and vegetable part-way through and drizzle with butter or margarine and/or eggs. Cover and cook over medium heat for 3 minutes. Remove skillet from heat; add carrots and onions and toss with chicken and vegetables mixture for 1 minute.
Stir in chicken and vegetable mixture and pour over chicken and vegetable mixture. Cover and let cook 2 hours. Let rest at room temperature 10 hours.
In the afternoon, transfer mixture to a large bowl and stir in meat mixture, celery, mushrooms and cheese. Cover tightly and refrigerate overnight.
Preheat oven broiler. Bake at 375 degrees F (190 degrees C) for about 1 hour or until chicken and vegetable mixture is roughly cooked.
With foil, broil chicken and vegetable mixture for 5 minutes; flip. Place a small handful of mushroom caps onto each breast, fold over edges of breast to seal and place seam side down in foil. Place a layer of onions and sliced mushrooms on top of each breast. Spoon mushroom caps on top and top each breast with onion and mushroom caps. Spoon soup over chicken and vegetable mixture.
Season with salad dressing; serve on dish.