1 (2 pound) whole chicken, meat cut from bone
2 carrots, diced
1 onion, finely chopped
1 tablespoon vegetable oil
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon paprika
2 bay leaves
1 pound shredded Cheddar cheese
2 (10 ounce) cans green peas, drained
2 cups sliced fresh mushrooms
In a medium bowl, mix together chicken, carrots, onion and oil. Place chicken in a single layer on a plate. Place chicken into the dish, level with cups if needed. Cover and chill. Cover dish tightly. Cover dish and refrigerate overnight.
In a large saucepan, place lemon juice, garlic powder, salt, paprika, bay leaves, cheese, peas and mushroom. Bring to a boil, then reduce heat and simmer for two hours. Discard meat. Serve chicken with dressing and sauce and serve.
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