5 tablespoons butter, melted
1 tablespoon vegetable oil
2 tablespoons white wine vinegar
2 teaspoons paprika
1 cup peeled and diced chicken meat
1 (8 ounce) package sliced mushrooms
1 cup shredded Cheddar cheese
1 cup sliced onion
1 cup chicken broth
1 cup ketchup
2 tablespoons chopped onion
1 teaspoon chili powder
1/4 cup crushed red pepper flakes
1 1/2 teaspoons crushed red pepper
2 tablespoons olive oil
Melt the butter in a small saucepan over low heat. Add oil and vinegar; heat until bubbly. Pour in wine vinegar. Bring to a boil over medium heat. Reduce heat to low, add chicken and mushrooms. Cover and simmer 1 minute.
Spread in bottom of a glass dish or greased 16x8x2 inch baking dish. Sprinkle mushrooms, bread, cheese, onion, chicken and wine vinegar mixture over mushrooms. Pour over chicken, mushrooms and cheese mixture.
Using your hands, spread tomato sauce over chicken and mushroom mixture. Sprinkle over vegetables and blend between 3 and 4 tablespoons butter and olive oil. Cover and refrigerate to chill overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken and mushrooms 6 hours in the preheated oven, turning once. Remove foil from pan and bake another 3 to 4 minutes.
Remove foil from pan. Bake an additional 20 minutes before chicken and mushroom mixture is cooked. Remove turtle and onion from pan while remaining covered. Spoon chicken mixture over chicken and mushroom mixture.
Remove foil from skillet and cook over medium heat until chicken and mushroom mixture is cooked through.