1 (1 pound) whole chicken, cut into cubes
6 tablespoons butter, melted
1 onion, cut into small cubes
1 (1/2 teaspoon seasoning salt) teaspoon olive oil
1 (1 pound) package fresh mushrooms, sliced
1 (12 fluid ounce) can or bottle orange juice
1 (6 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (12 fluid ounce) can or bottle carbonated water
1 packet dry onion soup mix
1/2 cup chopped celery
1 cup chopped fresh parsley
Place chicken cubes in a large stock pot. Cook over medium heat 3 minutes on each side, or until chicken is no longer pink. Pour oil into pan; bring to a boil. Reduce heat to medium-low; cover, and simmer, stirring constantly, for 1 or 2 minutes. Stir in mushrooms, oil, and orange juice. Return chicken to pot; cook, stirring occasionally, for 1 or 2 minutes, until soup starts to thicken. Stir in lemon-lime soda. Reduce heat to medium, and cook, stirring constantly, for 3 to 4 minutes, or until thickened.
Stir celery into pan; cook over medium heat 3 minutes, or until lightly browned. Stir in parsley. Pour chicken mixture into pan. Season with seasoning salt and olive oil. Cover, reduce heat, and simmer until chicken is no longer pink, about 15 minutes. Serve chicken over cooked rice or noodles.
I threw this recipe together fresh from the farmers market- it was delish! The whole family tried it, and I in particular enjoyed working with the fresh mushrooms. The smart thing is to freeze the dough before cutting it into 1/2 rectangles. Then whenever i'm making something new for supper, I always throw some freshly picked mushrooms on top. Yum!
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