2 tablespoons vegetable oil
1 head lettuce
1 bunch chopped onion
1 bunch chopped celery
4 skinless, boneless chicken breast halves
1 (4 ounce) can sliced mushrooms, drained
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 tablespoon paprika
1 tomato, pitted and diced
1/4 teaspoon salt
Heat oil in a large skillet over medium heat. Add lettuce, onion, celery, chicken, mushrooms and celery; cook for 10 minutes. Add paprika; cook for 5 minutes. Mix in tomato, salt and paprika. Pour mixture into large stockpot. Dredge chicken in egg. Cook over medium heat until chicken is no longer pink; drain.
Stir 1/2 cup shredded cheese into skillet with sauce. Spoon sauce over chicken. Heat down to just below boiling; stir in lettuce mixture. Reduce heat to medium; cook, stirring constantly, for about 10 minutes or until chicken is no longer pink and juices run clear.
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