1 tablespoon olive oil
2 stalks celery, chopped
4 potatoes, peeled and cut into chunks
3 cubes chicken bouillon, crumbled
1 egg, lightly beaten
1 (12 fluid ounce) can or bottle hot water
1 cup diced onion
1 (16 ounce) can cream-style corn
1 cup sliced mushrooms
1 1/2 cups bacon bits
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon paprika
salt and pepper to taste
4 skinless, boneless chicken breast halves
10 (6-inch) slices bacon
Heat oil in a large skillet over medium-high heat. Stir in celery and fry steaks until tender. Remove from skillet. Stir in potatoes, cover and cook over medium heat for about 30 minutes, or until almost all of them are browned; add chicken bouillon, egg and hot water. Transfer to a large bowl, and toss with chicken. Mix much of the seasoned soup mix with chicken mixture, then milk, brown sugar mixture, tomato, onion, cream cheese mixture, mushrooms, bacon, bread cubes and cheese mixture. Transfer to skillet with cooking spray. Reduce heat to medium-low heat, and add chicken broth; heat to boiling. Stir in half of celery mixture, turn and cook over medium heat for about 35 to 45 minutes, stirring lightly. Add the remaining celery mixture; cook about 10 minutes. Stir in remaining 1/2 cup spinach and allow to cook. Stir in olive oil and salt and pepper to taste. Serve.