1 1/2 cups all-purpose flour
1 tablespoon butter
1 teaspoon seasoning salt
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
3 tablespoons dry bread crumbs
1 3/4 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
7 tablespoons milk
1 cup cooked chicken breast halves
1/4 cup chopped celery
1 1/2 cups chicken broth
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the flour, butter, seasoning salt, pepper, nutmeg, cinnamon, and flour in a large bowl. Mix well. Fold in chicken bouillon, bread crumbs, and vanilla. Mix 3/4 cup of the chicken mixture into the flour mixture. Form into a loaf, and place in the baking dish. Sprinkle with lemon zest.
Meanwhile, arrange the chicken pieces onto the prepared baking sheet. Bake uncovered in the preheated oven for 12 to 15 minutes, or until chicken is no longer pink and juices run clear.
Meanwhile, prepare the celery: Heat a large skillet over medium heat. Stir in 1/2 cup of celery sauce and cook until it begins to bubble. Remove chicken pieces and cook until warmed through.
Remove baking sheets from the oven. Place the baking sheets in the baking dish. Spread the remaining chicken mixture over baking sheets, cover, and leave alone.
While the celery sauce is heating, combine the chicken broth, chicken pieces, celery sauce and 1 cup chicken broth into a large pot over high heat. Bring to a boil, then stir in chicken broth, celery sauce and chicken scraps.
Return the baking sheet to the oven, and cook uncovered for 1 hour.
Remove baking sheet from oven, and pour the chicken mixture over the baked baked chicken.