2 1/4 cups uncooked fresh mushrooms
3 cloves garlic, grated
1 green bell pepper, chopped
1 (16 ounce) package chicken breast halves, cubed
1 (16 ounce) can diced tomatoes with green chile peppers
1 cup coarse saltine cracker crumbs
Combine mushrooms with garlic, green pepper, chicken, tomatoes, chiles, salt and pepper in a food processor or blender. Process until blended, strain and shape into thin 1/2 inch cubes (about 1/2 inch balls). Place 2 inches away from center of chicken.
Saute mushrooms in hot, large skillet in 7 or 8 inch skillet (using vegetable lids, not bags) covered with browning sauce. Saute until very tender, about 4 minutes.
Season mushroom cubes with garlic paste, tomato paste, salt, pepper and cornstarch and toss with chicken pasta, tomato mixture, chicken stock, garlic powder, tomato paste, salt and pepper.
Melt Greek yogurt, chopped celery, and cranberry sauce in small water bath on medium heat for 10 to 15 minutes, stirring occasionally. Cool slightly, stirring or use blending of hands.
Heat bacon grease in large skillet over medium high heat. Cook chicken and mushroom cubes in grease until just browned, about 3 minutes. Drain well. Repeat with remaining ingredients. Pour salsa over all.