1 tablespoon olive oil
1 onion, cut in circles
4 (6 ounce) packages chicken bouillon granules
1 (1 ounce) package unsalted butter flavored croutons
1/4 cup chopped artichoke hearts
1 (3 ounce) package chopped cooked chicken breast meat
1 (3 ounce) package creamed corn
1 cup diced celery
Heat olive oil in a large, heavy skillet over medium high heat. Saute onion and cloves for 10 minutes, stirring often. Remove from pan and reserve until ready to stir in bouillon and butter flavored croutons.
Whisk together butter flavored croutons and artichoke hearts in a medium bowl. Place celery, carrots and chicken in an unheated skillet and stir to coat. Cook over medium heat, stirring gently, until the chicken is lightly browned and vegetable is tender, about 4 minutes.
Stir chicken into the mixture, then mix in croutons.
Remove skillet from heat and stir glaze over the skillet, then pour the mixture over the trailing end of the chicken breasts. Cover and refrigerate for 1 hour.