1 tablespoon vegetable oil
1 onion, quartered
4 stalks celery, sliced into 1/4thths
2 tablespoons garlic salt
1 pound large mixed chicken tenders
1 1/2 cups all-purpose flour
1 teaspoon seasoning salt
1 teaspoon salt and pepper to taste
1 (12 ounce) package chicken broth, divided
In a medium bowl, combine oil, onion, celery, garlic salt, and mixed chicken. Cover, and refrigerate overnight.
Place chicken mixture in a medium saucepan and simmer over low heat, stirring occasionally, until chicken is cooked through and no longer pink inside. Mix in flour and seasoning salt. Reduce heat to low and simmer, stirring frequently, 150 to 180 minutes.
Pour chicken broth into the saucepan with chicken mixture, stirring to moisten. (Note: This is the time to add wet ingredients, especially if you want to keep things interesting.) Serve over the hot cooked rice.