1 medium orange, zested and juiced
4 potatoes, peeled and cubed
1 medium onion, diced
1 tablespoon margarine, divided
2 cups milk
2 cups cooked chicken breast meat
2 cups mixed cooked chicken, diced
2 cups mixed cooked potatoes
1 large squash, halved - peeled and sliced
1 medium onion, sliced
1/4 cup orange juice (optional)
2 teaspoons Worcestershire sauce
1/4 teaspoon dried minced onion flakes
1/8 teaspoon dried marjoram
Preheat oven to 375 degrees F (190 degrees C).
Place celery seed and parsley into a medium bowl and spread evenly over the bottom of a 9x13 inch baking dish.
In a small bowl, saute the onion and garlic in 1 cup margarine mixture for about 5 minutes. Add the chicken, stirring well to coat. Whisk the milk and chicken into the pan, then pour over chicken, stirring until chicken is thoroughly coated with flour.
Melt butter in a large bowl, stirring occasionally until a butter flavored spread forms. Beat in the 1 cup margarine mixture, and sprinkle over chicken and potatoes. Cover mixture with 1 cup squash and 1/2 cup onion slices, then sprinkle over chicken and potatoes. Sprinkle over chicken and potatoes, then drizzle orange sauce over chicken and potatoes. Sprinkle orange sauce over vegetables.
Meanwhile, in a mixing bowl, whisk together the 3 1/2 tablespoons orange juice, Worcestershire sauce and onion flakes. Gradually cover the dish with foil until the contents are completely coated.
Bake uncovered in the preheated oven for 1 hour, or until chicken is no longer pink. Serve chicken with cucumber salad or salad greens, if desired.