1/2 cup whole chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup water
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried basil
1 (3.5 ounce) can tomato paste
2 (8 ounce) cans chicken broth
2 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium heat. Saute chicken for about 1 minute, flipping once. Remove from skillet, cool and chop; set aside.
Saute celery and carrot for about 5 minutes, stirring occasionally. Stir in water, salt, garlic powder, onion, celery, carrot, onion, celery, water, salt, garlic powder, thyme, sage and basil. Mix well and remove from skillet.
Stir chicken into celery mixture; stir in tomato paste and chicken broth. Cook and stir for about 1 minute, stirring occasionally. Pour chicken mixture over celery mixture. Transfer to a 9x13 inch baking dish. Cover, and refrigerate overnight.
While chicken mixture is cooling, season with butter. Heat butter in a medium skillet over medium heat. Stir in cooked chicken, celery mixture, tomato paste, chicken broth, chicken broth, tomato paste, chicken broth, tomato paste, chicken broth, tomato paste, chicken broth and tomato paste. Cook and stir for about 3 minutes, or until chicken mixture is hot.
Remove foil from celery mixture, and cut into slices.
Place celery mixture over cooked chicken mixture.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until chicken mixture is cooked through and no longer pink in center.