1 large cinnamon bun
2 large onions, diced
2 tablespoons all-purpose flour
1 cup chopped celery
1 (4 ounce) can sliced mushrooms, drained
1 tablespoon coarse salt
1 teaspoon crushed black pepper
2 tablespoons brown gravy
1 tablespoon cornstarch
1/4 cup white wine
ΒΌ teaspoon ground black pepper
1 tablespoon turkey gravy
1 cup chicken broth
8 cups crushed wheat cereal
1 pinch salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
In a large bowl, mix cinnamon bun and onion mix.
Stir flour into the chili sauce. Blend in celery and mushrooms. Mix in salt, black pepper, brown gravy and cornstarch. Mix in wine and brown pepper.
Melt butter in a skillet over medium heat. Brown chicken on both sides and remove from pan. Stir in mushrooms and bacon/cheese mixture. Cook over medium high heat for about 1 hour, stirring occasionally.
Remove chicken from pan and place in large dish with plenty of water to avoid sticking. Return pan to oven and remove from heat. Let cool slightly, and place chicken pieces on top of pan. Place corn syrup on top of chicken. Season with salt, pepper and brown gravy. Pour water into soup stock and heat through. Reduce heat to low and cook the chicken 1 to 2 hours more, stirring occasionally.
Toss chicken with brown gravy mixture and brown shredded chicken between plates.
Place chicken on a plate in the center of the dish and layer with brown gravy mixture. Serve ball-shaped chicken over the gravy. Garnish with parsley pepper.