1 cup white wine
1 cup distilled white vinegar
1 cup chicken broth
2 tablespoons grated Parmesan cheese
Fill the cav casserole dish with water, reserving 1 cup water.
Bring a large pot of water to a boil. Add wine, vinegar and chicken broth, and simmer over medium heat for 2 1/2 hours. Remove water, reserving liquid. Reduce heat to low; cover, reduce heat to medium. Simmer an additional 30 minutes, adding the other 1 1/2 cup water, until the liquid has been absorbed. Pour sauce over the whole bottom of the casserole dish. Let cool for 10 minutes to allow the flavors to blend.
Pour the sauce over the bottom of the casserole dish. Use your hands to keep sauce from spreading everywhere around. Arrange crusted, breaded or sliced chicken and turkey meat on the dish before covering with soup. Sprinkle with salt and pepper to taste. Cover the entire surface of the casserole with foil.) Repeat layers with remaining sauce. Cover the foil and refrigerate. Slice chicken into bite size pieces.
Heat oil in a large skillet over a medium heat. Saute chicken until golden brown, about 2 minutes. Remove chicken pieces from skillet and place on a platter. Place lettuce and tomato slices over the chicken.
Bake uncovered in a 350 degree F (175 degree C) oven for 20 minutes. Bake, stirring constantly until lettuce is tender and crisp. Remove, and transfer to a large platter. Sprinkle with celery salt and thyme. Serve chicken en croute with all of next 5 ingredients.
⭐ ⭐ ⭐ ⭐ ⭐