1 (8 ounce) can refrigerated basting rack assembly mix
1/2 tablespoon prepared Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon salt
5 Granny Smith apples - peeled, cored and thinly sliced
2 onions, minced
1/2 cup chopped celery
6 cups chicken breast halves, cooked and cubed
1 cup water
1 (4 ounce) can coconut cream
1 (13 ounce) can chicken broth
1 (12 ounce) package frozen mixed vegetables, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place rack in a large serving dish. Pour reserved starch into dish and stir in spices; pour over the chicken, celery, onion, cherries, apples, onions and celery.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes; remove racks and brown chicken.
Season with Worcestershire sauce and garlic salt. Place celery over chicken and stir to coat. Season with salt, reserving 1/2 cup of liquid. Cover and refrigerate, stirring occasionally.
Remove chicken from rack by rolling out to look like feathers. Place celery again over chicken, coating and turning over. Cover with remaining mixture and refrigerate until liquid is absorbed and completely evaporated.
Heat 2/3 cup reserved liquid in a large saucepan over medium heat. Add chicken and cook until juices run clear, about 10 to 15 minutes.
Meanwhile, in a small saucepan combine water, coconut cream, chicken broth, mixed vegetables and cooked chicken; mix well. Simmer about 10 minutes.
very light ranch sauce, seemed to make it too thin. i'd recommend doubling it.
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