2 tablespoons vegetable oil
2 tablespoons honey
1 (1 pound) whole chicken pieces
1 large baking potato
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of chicken soup
1 pound bacon bits
1 (16 ounce) can sliced chicken breast meat
1 tablespoon minced clams
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C).
Place oil in a 10x15 inch baking dish. Sprinkle honey or maple syrup over chicken, then sprinkle with lemon juice and celery seed.
Place chicken pieces in dish and sprinkle with lemon juice. Season with chopped clams, parsley, bacon bits and pie filling. Cover dish and place in the oven.
Bake for 45 minutes.
Remove chicken and barbecue it. Place the same day in oven. Remove breast meat at least 2 hours before butchering. Return uncovered chicken to dish. Combine cream of chicken soup and bacon bits. Season with parsley, then pour chicken mixture over.
Bake uncovered chicken for 30 more minutes; remove from oven. Brush with oil/natural butter. Reduce temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes.