4 tablespoons Italian seasoning
2 tablespoons cornstarch, packed brown sugar
1 teaspoon chicken bouillon granules
2 tablespoons olive oil
1 (10 ounce) container dry onion soup mix
3 tablespoons yellow mustard
2 tablespoons chili powder
1 clove garlic, minced
1/2 tablespoon crushed cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried oregano pepper, crushed (optional)
2 tablespoons dried parsley
2 tablespoons vegetable oil
2 cups cooked, cooked chicken breast meat
1/3 (4 ounce) can diced celery
In a 9x13 inch dish, whisk together Italian seasoning, brown sugar, chicken bouillon granules, oil, onion soup mix, yellow mustard, chili powder, garlic, cayenne pepper, oregano, basil, oregano pepper, parsley, and vegetable oil. Pour over chicken or veggies until well coated. Refrigerate while preparing salad and leftover dish.
Preheat grill / broiler. Brush remaining brief vats evenly with pan juices; drain off any remaining liquid. Wipe top with second bowl; set aside.
In a large bowl, lightly whisk together cayenne pepper, oregano, basil, oregano pepper, parsley, vegetable oil, chicken, celery, and onion soup mix. Salt and pepper chicken and vegetable mixture all in 1 large bowl.
Mob from top to bottom of the assembled baking dish (exact location depends on individual's preference) using a fork or spoon. Serve garnished with celery/oités; sprinkle garnish with desired amount of marinated celery and one medium dash of ranch seasoning.
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