1 (4 pound) whole chicken, cut into cubes
1/2 teaspoon seasoning salt
1 (4 ounce) can sliced mushrooms
1 (4.5 ounce) can whole peeled tomatoes with juice
1 (5 ounce) can peeled and diced onions, drained
1/2 onion, diced
2 teaspoons poultry seasoning
1/4 teaspoon poultry seasoning
1 (8 ounce) can mushrooms, undrained
1 1/4 cups tomato paste
1 tablespoon finely chopped fresh parsley
In a food processor or blender, process chicken and seasoning salt. In smaller batches, chop mushrooms and tomatoes and substitute with the chicken and seasoning salt. Heat olive oil in a saucepan and place peeled tomatoes over medium heat. Add mushrooms, onion, chicken and seasoning salt and cook until mushrooms are browned and tender.
Stir mushrooms, tomatoes and chicken into the chicken and seasoning salt mixture. Add tomatoes, onion, chicken and garlic powder, browning away all but 2 tablespoons of the pepper.
Add mushrooms, tomatoes, onion, garlic powder, tomatoes and mushrooms and cook until mushrooms are opaque. Stir in parsley and add chicken and tomato sauce mixture. Reduce heat to medium.
Cover and chill while you make the chicken and mushroom mixture. Serve chilled on toasted platter or wrap chicken and spiced mushroom mixture in waxed paper to keep the bird moist.