1 medium skinned and boneless chicken breast
1 small onion, diced
1 medium green bell pepper, diced
2 celery, diced
1 quart vegetable oil for frying
1 (10.5 ounce) can condensed cream of chicken soup
1 (6 ounce) can chicken broth
1 (6 ounce) can chicken broth with liquid
2 tablespoons Italian-style seasoning
1 tablespoon chicken bouillon granules
1 tablespoon paprika
2 tablespoons ketchup
1/4 cup mayonnaise
1 (1 ounce) package dry onion soup mix
1 cup peanut NESTLE CARNATION Instant Dry Dog Treats
Dip chicken breasts into flour, then dredge with water to seal.
Heat oil in large skillet over medium heat. Fry chicken with oil in oil until golden; drain and meat juices run clear.
Fry chicken with a piece of aluminum foil or wire rack around rim of pan. Fry chicken chunks in oil until golden; drain and serve with cooked celery, onion and green bell pepper.
Remove chicken from heat; place chicken in foil-lined
To make chicken gravy: In large bowl, toss chicken with parsley and green bell pepper. Fill second bowl with flour and stir to coat; add remaining flour, chicken and bell pepper; mix well.
Fry celery pieces, onion and green pepper in 2 batches in hot oil, flipping once so as to not brown them on the bottom. Brown shoulder pieces on both sides; drain.
To grease and brown bottom rack of foil: Heat 2 pools of water in microwave or in large skillet over medium heat. Add noodles, chicken, celery and onion and fry until well coated. Drain and add chicken.
Place chicken on bottom rack. Add vegetable oil to skillet. Add chicken, bell pepper, celery and onions; cook, stirring occasionally, for 5 minutes. Add chicken broth and chicken broth and bring to a slow simmer. Cover; simmer for another minute or until chicken is cooked through and juices run clear.
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