2 large onions, sliced
8 (3 ounce) fillets seared chicken with juices
1 (28 ounce) can sliced mushrooms
1 bunch chopped celery
1/2 teaspoon saltine cracker croutons
1 large egg, beaten
1 egg white
1 cup sliced fresh strawberries
1 pound carrots. sliced
Preheat oven to 350 degrees F (175 degrees C). Brush lettuce leaves wide with water and sprinkle with chopped onion and garlic powder.
Place chicken, mushrooms, celery, saltine cracker croutons and egg in a heavy 3 quart casserole dish. Mix with enough water to cover meat.
Mix egg white with yellow mustard and sprinkle mixture over pan. Stir together and top with chopped celery and sliced mushrooms and finished chicken.
Bake uncovered in the preheated oven 20 minutes. Remove chicken and mushrooms from oven, discarding remaining liquid. Salt to taste, then sprinkle with sliced strawberries and carrots. Bake an additional 45 minutes, or until chicken is tender.