3 teaspoons vegetable oil
1 onion, sliced
1 large tomato, sliced
1 cup diced celery
1 cup cooked chicken breast
2 tablespoons lemon juice
1 cup chopped onion
1 teaspoon prepared horseradish
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon garlic powder
3 cloves garlic, minced
1 teaspoon dried rosemary
1/4 teaspoon dried dill weed
Heat oil in a large skillet over medium heat. Cook onion and tomato in oil until onion is translucent, about 3 minutes.
Place celery and tomato in skillet, and cook, stirring occasionally, about 20 minutes.
Place chicken and celery mixture in skillet. Continue cooking about 7 minutes, stirring occasionally. Pour lemon juice over chicken and celery mixture. Return skillet to heat. Stir in horseradish, rosemary, sage, garlic, and rosemary. Return all to a simmer.
When mixture is boiling, pour into 5 quart casserole or crock pot and cook for about 1 hour, stirring occasionally.
Remove skillet from heat and stir chicken and celery mixture into a 1 1 1 quart casserole dish. Cover and let rest 15 minutes.
Return skillet to heat, stirring occasionally, and cook for 2 minutes more. Remove pan from heat because of scorching heat. Refrigerate 5 hours or overnight, until ready to serve.