2 cups celery, diced
1/2 cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 egg
1 (10 ounce) can chicken broth
1 (10.5 ounce) can chicken cream
1 turkey, diced
1 small onion, diced
1 medium tomato, diced
1 green bell pepper, diced
Preheat oven to 350 degrees F (175 degrees C).
Place celery, olive oil, lemon juice, onion salt and pepper in large ziploc bags. Add 2 cups celery, olive oil, chicken broth, chicken cream, turkey, onion, tomato and green pepper to bag. Place celery mixture in 10-inch skillet.
Bake uncovered at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.