1 cup diced onion
1 cup diced celery
1 cup diced celery
1 cup diced red bell pepper
1 cup diced green bell pepper
1 (16 ounce) can mushrooms, drained
1 tablespoon Worcestershire sauce
2 teaspoons clove garlic powder
1 1/2 teaspoons dried tarragon
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 cup grated Parmesan cheese
1 cup chopped celery (optional)
Prepare chicken and vegetables according to package directions.
Preheat oven to 300 degrees F (150 degrees C).
Place the chicken and vegetables in a shallow casserole dish, and pour enough water into the dish to cover.
Cover dish with aluminum foil, and roll the chicken and vegetables around the foil in the center. Place the other side down, and roll the onion, celery, red bell pepper, green bell pepper, mushrooms, and cheese around the foil.
Set aside.
In a small saucepan, combine the mushroom sauce, garlic powder, tarragon, oregano, basil, parsley and cheese. Bring to a boil, and reduce heat slowly to low.
Heat 1 tablespoon of the chicken broth in the large, nonstick skillet over medium-high heat. Add the mushrooms, and cook just enough to give enough texture in the pan. Add the chicken and vegetables, and cook until char. Add the celery and mushrooms sauce mixture, and cook until heated through. Season with parsley and cheese.