1 tablespoon olive oil
1 large onion, sliced in half
6 spears celery
1 cup diced red onion
1 tablespoon cayenne pepper
8 sweet red potatoes
Heat olive oil in a large skillet over medium heat. Saute onion and celery in is oil until transparent, about 5 minutes.
Stir red onion, celery, chicken and eggs into skillet. Cook over medium heat until chicken is browned; about 5 minutes. Remove from heat and place into an ovenproof dish.
Preheat oven to 450 degrees F (230 degrees C) or just prior to turning oven off. Cut rolls into bite size pieces or arrange them in a round pan. Combine vegetables and chicken in skillet. Transfer into smaller dishes.
Bake for 10 minutes at 450 degrees F (230 degrees C), uncovered, then reduce heat to 375 degrees F (190 degrees C) for about 10 minutes.
All of your chicken meat will be stuck so that's a good place to cut into pieces. Place all of the fried chicken pieces in an ungreased 3 quart casserole dish and sprinkle with parsley.
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