2 stalks celery, chopped
1/4 teaspoon garlic powder
4 red onions, chopped
1 teaspoon black pepper
2 tablespoons butter
1 (16 ounce) can chicken broth
4 stalks celery, diced
1 (.75 ounce) mass fresh celery leaves
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons tomato paste
1/4 cup white sugar
1/4 cup olive oil
1 tablespoon chicken bouillon granules
1 cup chicken broth
1 (16 ounce) can cherry tomatoes or tomato puree
Prepare the celery, garlic powder, tomato puree, chicken broth and celery and garlic powder mixture according to package directions.
Place chicken into 8 large roasting pan and bacon in center of pan. Top with celery, garlic powder, tomato puree mixture, chicken and celery mixture and chicken broth and celery mixture. Roast uncovered until chicken is completely cooked through and no longer pink in the centers, about 40 minutes. Remove chicken from oven. Cool completely.
Strain celery and garlic powder mixture through a fine sieve into a large bowl. Pass set of bowls through a metal spatula about five times. You may need to twist and pinch bowl to about 1/3 to 1/2 inch depth to get proper shape. Shape chicken into a cylinder shape and place in pan. Pour celery mixture over chicken and spoon chicken broth over celery mixture. Bring to a boil and then reduce heat to low.
When the chicken is cooked, remove the celery and garlic powder mixture from the broth and stir into the pot with the chicken. Whisk corn soup into the pot and simmer to a boil. Stir in chicken broth and tomato puree. Cook, stirring constantly, for 50 minutes.
Stir the flour mixture into the celery and garlic powder mixture. Do not stir the butter, butter, chicken bouillon or tomato paste. Heat steadily for 2 minutes.
Stir the chicken broth slowly into the pot and cook about ten minutes. Remove lid from pot and stir rice into pot. Cook until rice is completely cooked through and liquid is absorbed and liquid is reduced by half, about 30 minutes.
Return pan to a low heat and remove bird from pot, leaving the celery and garlic powder mixture, celery and chicken broth mixture and celery mixture in pot. Heat for six minutes at low power. Bring a large pot of water to a boil. Stir chicken mixture into pan to bring it to a boil; cook, stirring, for 5 minutes.
Remove chicken from pan, add celery mixture and cook about five minutes. Add chicken broth mixture and lemon juice and stir just enough to coat. Cover and simmer for 5 minutes. Serve with bread tubes and breadsticks wrapped in foil.
It was ok, I added some red onion and cilantro, I didn't change anything in the recipe, okay I cried when I made sour cream that MIGHT have been a good substitution for blue cheese but it wasn't and neither was there mayo............yep I done had this on hand so I went ahead and substituted red cabbage for brown sugar and egg white, this was alright but not something I would make again.
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