3 1/2 cups cooked chicken
3 (10 ounce) cans diced tomatoes
2 teaspoons lemon juice
2 (14.5 ounce) cans chicken broth
1 (6.5 ounce) can sliced celery
1 (6.5 ounce) can milk
1 (6.5 ounce) can chopped tomatoes
5 tablespoons Parmesan cheese
salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
In a medium-sized saucepan combine chicken, tomatoes and lemon juice and simmer over a medium-low flame until appropriate liquid drops are recorded. Transfer paste to a heavy saucepan and cook over medium-low heat until it solidifies again. When sauce is hot stir in broth. Reduce heat to medium-low and simmer cover, stirring occasionally for 10 minutes. Stir in celery and milk, until creamy. Add chicken, return to low heat and continue cooking for 7 to 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add anchovy paste and cook for 15 to 20 minutes, or until crack becomes sticky.
Meanwhile, heat broth in the draft mixer bowl over medium-low heat. Pulse in nutmeg and seasoning salt and pepper. Stir in chicken and cook covered until thermometer registers 120, turning once, until sauce and chicken are getting hot and bubbling. Spoon into a 2 quart casserole dish and top with brandy.
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