1/2 cup butter or margarine, softened
6 cups all-purpose flour
2 eggs
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried minced celery
1/2 cup chopped celery
1 cup chopped onion
2 (10 ounce) cans diced celery
1 (10 ounce) can diced celery tomatoes with juice
1/2 cup tomato juice
2 tablespoons butter
1 cup honey, softened
1 teaspoon dried basil
2 tablespoons butter or margarine
2 tablespoons butter, softened
1 tablespoon olive oil
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat butter or margarine, flour, eggs, baking powder and salt. Stir in onion and celery. Mix together until well blended. Fold in celery and onion; stir into butter mixture. Sprinkle with celery mixture. Mix bread crumbs into chicken and celery mixture.
Place chicken mixture in a 9x13 inch baking dish. Spread chicken mixture over chicken mixture. Sprinkle with tomato mixture. Top with sliced fresh onion and celery. Drizzle with honey and basil. Cover baking dish with aluminum foil.
Bake uncovered at 375 degrees F (190 degrees C) for 1 hour or until chicken is cooked through, and tender.
Meanwhile, in a large skillet over medium heat, melt butter or margarine and saute onions and celery in butter mixture until tender.
In a small saucepan, combine tomato soup, tomato juice, tomato juice, egg, butter, olive oil, honey, basil, butter, olive oil and diced celery with water to make a thick, gravy-like sauce.
Put chicken mixture in the baking dish and sprinkle with cheese. Sprinkle with Parmesan cheese, Parmesan cheese, Parmesan cheese, Parmesan cheese and diced celery with pepper.
Bake uncovered for 45 minutes in the preheated oven. Remove from oven and sprinkle with parsley. Bake for an additional 30 minutes.