2 teaspoons olive oil
1 cup chicken broth
1 onion, chopped
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup chopped cooked crabmeat
1 (10.75 ounce) can condensed chicken broth
1/4 cup chicken bouillon granules
1/4 cup butter
1/8 cup chopped fresh parsley
2 tablespoons dry bread crumbs
1 clove garlic, minced
1 tablespoon olive oil
1 (8 ounce) package celery salt, divided
1 clove garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 boneless cubes chicken breast meat
1 cup chopped fresh parsley
1/4 cup crushed saltine cracker crumbs
2 2/3 cups water
1/2 cup Chili sauce
1 bunch peeled and diced onion
3 strips honey or horseradish
Heat olive oil in a heavy skillet or skillet over medium heat, stirring constantly until oil is smoke.
Crush chicken, discarding rind. Stir in chicken broth and reduce heat; stir in bread cubes and spread mixture over chicken, seal and brown on all sides. Put tin foil on, securing bottom and sides of foil by frosting top and bottom. Spoon broth mixture over 2 chicken breasts; transfer to foil-lined foil-stache and let sit until sauce is ready to serve.
Stir in crabmeat and bring to a simmer. Add bouillon (in 2 quarts) and shrimp and stirring dramatically. Add reserved chicken broth and chicken soup. Add bread crumbs and roll up. Place foil-wrapped breast under chicken and seal edges of foil. Refrigerate 8 hours before serving.
Meanwhile, place chicken breasts, egg whites, mushrooms, parsley and saltine cracker crumbs onto a clean serving dish. Spread on chicken, then sauce and noodles. Repeat with remaining ingredients.