10 pounds skinless, boneless chicken breast halves
1 (8 ounce) package dry chicken noodle soup mix
4 cups diced celery
2 teaspoons apple cider vinegar
2 pounds fresh mushrooms, cubed
8 slices white bread
1 medium onion, sliced into thin strips
Preheat oven to 350 degrees (175 degrees C).
Slice chicken into 6 strips leaving 1 inch ends. Heat oil in microwave and saute at medium heat for about 10 minutes before turning.
Stir cooking spray into the broth and cook 15 seconds; stirring constantly, cook until chicken is no longer pink. Stir in celery, vinegar, mushrooms and bread.
Until chicken is browned, stir spinach into the broth. Season with onion slices and sprinkle cream cheese mixture over pieces of chicken. Press baking sauce evenly on center of chicken. Bake 5 to 8 extra minutes, gently turning the drumsticks. Remove chicken from cooking liquid and cool on rack.
Squeeze broth from the pan to about 1 inch from the bottom.
Pour chicken onto a baking sheet. Cover the pan and brush with cooking spray, turning once. Place drumsticks 2 inches apart onto the baking sheet, but not touching. Bake 5 minutes in the preheated oven, then turn and repeat. Reduce heat to medium low and cook 1 minute, until drumsticks are puffed and tender. Fizzle remaining sauce for good measure.
I submitted this recipe many years ago as an experiment when I was learning about the site. It is awful. Do not make it. I tried to delete, but it keeps reappearing. Sorry everyone.
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