1/4 cup butter
6 bones cooked chicken
1 1/2 cups diced celery
1 tablespoon olive oil
3 cubes chicken bouillon
1 cup vegetable broth
1 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons dried rosemary
1 teaspoon dried dill weed
1 teaspoon dried sage
1 1/2 teaspoons dried tarragon
1/2 teaspoon paprika
1/2 teaspoon sage oregano
1/8 teaspoon dried marjoram, packed in dried pepper
Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a 2 quart casserole dish with brown spray, and grease.
Season chicken with the olive oil and celery salt. Heat the chicken in the skillet over medium heat. Season with lemon juice and salt and pepper. Sprinkle with the butter. Pour chicken mixture into prepared dish and brush with water.
Bake uncovered at 350 degrees F (175 degrees C) for 40 minutes. Meanwhile, season with garlic powder, basil, oregano, rosemary, dill and sage. Remove by cutting all the chicken pieces upside down and sliding them into a casserole lined with aluminum foil.