4 skinless, boneless chicken breast halves
6 slices bacon, diced
1 onion, thinly sliced
1 1/4 teaspoons paprika or to taste
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried minced onion
1 (3 ounce) package large carrots, cubed
3 slices Yukon Gold cheese
1 1/2 cups cooked, cubed chicken
Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a medium skillet. Cook over medium heat until crisp; drain. Brown on both sides and drain. The bacon grease should not spread; set aside to prevent the grease from spreading to your chicken.
Heat oil in large skillet over medium heat. Saute chicken over medium heat until no longer pink and hear reduce on one side. Mix with bread crumbs, seasoning salt, paprika and garlic powder. Bring to a boil with chicken stock and thighs. Reduce pressure while stirring until just under a boil. Reduce heat to low.
Reduce heat to medium. Sprinkle chicken with bacon grease and garlic powder mixture. Sprinkle with mustard powder.
Remove chicken from pan. Place the vegetables and chicken into the pan. Sprinkle with carrots, then cheese. Pour with chicken stock. Add sage and parsley and sprinkle with parsley. Top with mushrooms and celery strips and top with mushrooms, carrots and onion strips.
Bake uncovered at 400 degrees F (200 degrees C) for 30 to 40 minutes. Turning once, bake for an additional 30 minutes. Let rest chicken 15 minutes before baking.
Heat oil in preheated oven, turn chicken pieces and coat with grease. Bake for 15 minutes or until leg meat is golden brown and juices run clear.
Remove chicken from pan and rack clean. Brush drippings over vegetables and meat. Ladle mixture into bird cavity and bake for 5 minutes, rotating chicken occasionally, turning once. Serve hot. Garnish with parsley pepper if desired.