1 (3 ounce) package celery flavored Jell-O mix
1 (4 ounce) can chicken flavored jell-O mix
2 cups boiling water
1 cup chicken broth
2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves
1/8 teaspoon ground nutmeg
1 egg, beaten
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
2 tablespoons chicken bouillon granules
1 cup water
1/2 cup sliced fresh mushrooms
In a medium saucepan, stir together celery flavored gelatin and boiling water. Cover, and simmer over medium heat until gelatin dissolves. Stirring occasionally, cook celery flavored gelatin, stirring, until almost completely dissolved. Remove from heat.
In a large skillet, stir celery flavored gelatin and chicken broth in a large bowl to form a paste. Mix in brown sugar, salt, pepper, and nutmeg. Stir until smooth. Pour into a 9x13 inch dish. Cover, and refrigerate at least two hours for desired tenderness.
While enrobing chicken breasts, mix celery flavored gelatin, chicken bouillon, chicken broth, brown sugar, salt, pepper, tomato, chicken, mushroom, egg, cornstarch, oil, cream cheese, Cheddar cheese. Transfer chicken to celery flavored gelatin mixture. Cover, and refrigerate at least two hours, or overnight.
Using a slotted spoon, spread fruit mixture on top of celery flavored gelatin layer.
While chicken/fruit mixture is cooking, mix celery flavored gelatin mixture, chicken bouillon, celery flavored gelatin mixture, water, mushrooms, and chicken. Transfer mixture to skillet/casserole dish.
Return chicken/fruit mixture to pan and stir in cream cheese. Cook over medium heat until heated through. Serve over rice and cornstarch mixture.
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