3 tablespoons vegetable oil
2 carrots, chopped
1 green bell pepper, chopped
1 onion, chopped
1/2 cup cooked and diced celery
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
Heat oil in a large skillet over medium heat. Saute carrots and green pepper for about 5 minutes, stirring occasionally. Stir in onion and celery. Cook, stirring occasionally, for 5 minutes, or until carrots are tender; stirring occasionally. Mix parsley, oregano, sage, paprika and garlic powder into carrots and green pepper mixture. Cover skillet, and simmer for 1 minute, or until vegetables are tender, stirring occasionally.
Remove skillet from heat. Mix celery mixture with chicken flakes, celery salt, oregano, sage and garlic powder. Place chicken mixture into the skillet, stirring well, to coat. Let cool.
Place celery mixture over hot coals in medium pot. Over medium heat, heat oil, and fry chicken until crisp and golden brown, about 20 minutes. Remove chicken from skillet, and stir celery mixture into skillet with celery mixture. Fry celery mixture over medium heat, stirring occasionally, until chicken is no longer pink, about 5 minutes. Serve with cheese sauce, celery salt, and garlic powder.