2 boneless, skinless chicken breast halves
1 large onion, chopped
1 quart vegetable oil
1 (10 ounce) can condensed cream of chicken soup
1 pound whole chicken, chopped
Place chicken in a large resealable plastic bag. In a medium saucepan, heat oil and open the pack of chicken. Add chicken and brown on all sides over medium high heat. Reduce heat to low; cover and cook for 8 to 10 minutes. Remove chicken, remove chicken, and set aside. Heat remaining oil in pan over medium heat, and add chicken. Cook for 2 to 3 minutes and remove from pan.
While chicken is cooking, heat vegetable oil in skillet over medium-high heat. Add chicken and cook 10 minutes. Remove chicken, and cook 2 minutes, or until chicken is no longer pink, turning occasionally. Roast chicken in pan for 15 minutes, or until golden brown.
After the chicken has finished cooking, mix chicken soup with chicken. Sprinkle with chicken, and cook until tender.
Remove chicken from pan and set aside to cool. Meanwhile, stir spinach into sauce and season with salt and pepper to taste.
Return chicken to pan with the eggs and spinach. Cover, and bring to a slow boil. Reduce heat to medium and cook for 2 minutes.
Return chicken to pan with cooked broth and Season with salt and pepper to taste. Cook through, turn, and serve with sauce for dipping.
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