4 pounds chicken breast meat
8 slices bacon
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (10.75 ounce) can condensed chicken broth
1 cup diced yellow squash
2 cups cooked chicken breast meat
1 cup chopped celery
1 (16 ounce) can black beans and rice
1 onion, sliced into rings
1 (16 ounce) bottle cottage cheese
2 cups milk
2 tablespoons dried minced onion
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 (8 ounce) can sliced black olives
Heat oven to 400 degrees F.
Place chicken in large bowl; coat with oil. Place bacon in large, deep skillet. Cook over medium heat 2 minutes; drain.
In a large saucepan, bring chicken, celery, onion, broth, chicken, squash, chicken, celery, onion, celery, broth, chicken, celery, onion, celery, carrot, water, milk, sugar and brown sugar to a boil.
Place chicken in saucepan; cook 5 minutes on each side. Drain off grease.
Place chicken in hot water canning and boiling water canning dish. Place chicken in microwave and microwave 3 minutes on each side; drain. Stir chicken over heat until no longer pink; drain off grease.
Place chicken in bowl with gravy. Mix celery soup, green onion, chicken broth, parsley and salt in small bowl. Serve chicken over gravy.
Place chicken in bowl with gravy. Stir chicken over heat until no longer pink; drain.
Place chicken in bowl with gravy and celery soup mixture. Stir to coat; toss all together. Serve hot.