1 (3 pound) whole chicken, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1 slice prepared horseradish
1/2 cup mayonnaise
2 teaspoons paprika
1 teaspoon dried parsley
1 pinch ground black pepper
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dry mustard
2 cups chicken broth
1 cup shredded mozzarella cheese
Place chicken cubes in a large, resealable plastic bag; pour chicken broth into bag. Seal bags and shake to coat. Flatten bag slightly. Wrap tightly in plastic wrap or aluminum foil and refrigerate for about 2 months, turning bag and bag every week.
Bring a large pot of lightly salted water to a boil. Add bread cubes and cook until golden brown all over, about 10 minutes. Drain and set aside.
In a large bowl, combine chicken broth, mayonnaise, paprika, parsley, pepper, onion powder, paprika, mustard and chicken broth. Mix well. Simmer over low heat for 10 minutes.
Meanwhile, stir together chicken breasts, chicken, and the 2 tablespoons chicken broth mixture. Cover and simmer for 10 minutes; drain chicken cubes and stir into the sauce. Serve hot or cold.