6 chicken wings, cut into strips
1/4 cup finely chopped celery
2 (3 ounce) cans mayonnaise
1 (.82 ounce) bottle Italian seasoning mix
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 pinch garlic powder
1 1/8 teaspoons dried rosemary
salt and pepper to taste
Place chicken in a 7x9-inch casserole dish. Sprinkle the celery over the chicken and sprinkle with mayonnaise and Italian seasoning mix. Fill the bottom of dish with the cooked chicken, followed by the 1/2 cup of mayonnaise mixture and the 1/2 cup of Worcestershire sauce. Sprinkle with pan drippings, then blend with the cucumber zucchini, blueberries, ham, onions, brown onions, tomatoes and celery. Top with cheese and remaining mayonnaise mixture.
Place chicken breasts on top of sauce mixture, and dredge until golden.