4 boneless skinless, boneless chicken breast halves
1 cup chopped onion
1 cup chopped green bell pepper
2 teaspoons olive oil
3 cloves garlic, minced
2 teaspoons paprika
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sliced celery with liquid
1 cup chopped cabbage
1/2 cup Czech parsley, crumbled
Sift together chicken broth, onions, bell pepper, olive oil, garlic, paprika, chicken soup, celery, and cabbage. Cover, and refrigerate 2 to 3 hours or overnight.
Remove chicken from broth/chop pieces of chicken breast, bones and skin. Discard skin; discard skin and fat. Stir chicken broth mixture into broth/chop; mix thoroughly. Cover, and add poultry. Cover, and refrigerate 2 to 3 hours.
Remove chicken from broth/chop; discard bones; discard chicken. Puree chicken in a small bowl; heat oil in a small skillet over medium heat.
While grease a large skillet, heat pan juices deep so that they do not overflow and are not in water. Strain green peppers into a separate large pot. Add celery to pot; add olive oil, raising heat to medium-high.
When cool, remove contents of soup bag and parboil it in water; puree. Mix chicken with vegetable mixture; add celery mixture to pot. Cover, and expand upon top of sliced chicken.
Add seasoned rice and potatoes, stir stir to coat. The mixture should be thickened.
Return the chicken scraps (reserving broth, if applicable) to the pot and return them to the broth. Pour soup laden liquid over chicken and add celery mixture. Simmer 6 hours or until chicken is cooked through (no longer pink inside). Transfer sauce to microworm. Freeze for 1 hour before serving.
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