1 (10 ounce) package frozen mixed vegetables
1 (10 pound) boneless chicken breast halves, cut into cubes
1/2 cup vegetable oil
1 (16 ounce) can proitos de sal
1 (15 oz) can pitted black olives
1 (14 ounce) can cranberry sauce
1 cup butter
1 (8 ounce) can refrigerated biscuits
Place chicken into a microwave oven large enough to hold the whole meat while melting and cooking. Melt peanut butter with egg; set aside.
Meanwhile, warm oil in microwave on medium-high heat. Fry onions and celery until translucent. Remove from heat, drain, and set aside.
Stir mixed vegetables and chicken into two separate large batches into a separate bowl; set aside. Stir in parsley, salt, celery salt, pepper, chicken bouillon, barbecue sauce, Totals 2 tablespoons of mixture for each ounce of chicken, which you can discard. Stir in remaining ingredients as necessary to make the mixture super moist. Pour gravy into large pot, and place over high heat. Bring to a boil, and simmer for about 30 minutes.
Stir biscuits into gravy, stirring occasionally. Refrigerate mixing until serving. after filling, top with horseradish over gravy. Serve with gravy and horseradish mixture and spoon sauce over top.
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