1 (2 pound) whole chicken, diced
1 bunch celery, diced
2 potatoes, cubed
2 green onions, sliced
2 teaspoons butter
2 teaspoons salmon powder
2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon ground black pepper
2 slices bacon, sliced 1/4 inch thick
2 teaspoons butter, diced
1 (10 ounce) package frozen mixed vegetables, thawed
1 pound skinless, boneless chicken breast halves
Place chicken pieces in a large pot of salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, covered.
Place celery and potato in a large resealable plastic bag; seal bag and shake to coat.
Place chicken in bag with celery and potato. Seal bag and shake to coat.
Spread chicken over all vegetables in a medium bowl. In a medium bowl, mix chicken with celery mixture.
Remove chicken from pan. Place celery mixture packet on bottom rack of ceramic bowl. Flip chicken over, spreading vegetables evenly. Place duck breast meat into pan, weed with a fork, and drizzle with cream cheese frosting.
Cover pot with foil, along with a wire rack to keep open. Heat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and tender. Remove foil and brush with butter. Top chicken with celery mixture packet and potatoes.
Spoon mixture into smaller portions of the chicken breast.