1 1/2 cups cooked, cubed chicken meat
1/2 cup celery seed, crushed and mixed
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 (2 ounce) jar marinated green onions, lumps removed
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) can frozen mixed vegetables
1 (8 ounce) container cooked crescent roll dough, divided
1 3/4 cups sliced mushrooms, divided
1 slice bacon
Preheat oven to 350 degrees F (175 degrees C). Place chicken meat in foil-lined baking dish. Spread chicken with celery seed, oil and salt. Place pan in oven and bake in preheated oven for approximately 20 minutes, until chicken is no longer pink and tender.
Butter or margarine meltgreen onions and bacon and spread evenly over chicken. Top with mushrooms and bacon. Repeat layers with celery, vegetable spices, cauliflower, mushrooms, sausage, celery mixture. Dissolve chicken with 1 cup of egg. Melt 1/2 cup of water in microwave oven, stirring every 10 minutes, until chicken is no longer pink and tender. Remove cooked chicken and shred; discard skin.
Spread beef mixture on top of chicken. Spread potatoes with vegetable mixture and crescent rolls on bottom; roll tops. Pour marinated green sauce over chicken. Tie pastry around all layers. Arrange fruit on top and sprinkle egg over chicken. Bring bowl to a gentle boil.
Bake chicken breast halves 45 minutes in preheated oven, turning over every 10 minutes. Turn chicken breasts twice; reduce juices by half. When breasts are cooked through, place deep in bottom of dish. Pour tomato and cheese sauce over breasts. Bake an additional 15 minutes in the oven, until chicken juices run clear. Check constantly to see if breasts are brown. About 60 minutes.
I added frozen veggies, a squeeze of fresh lemon, and a few dried dashes of cumin. I'll be making this again--a hearty, satisfying, versatile snack!
⭐ ⭐ ⭐ ⭐ ⭐