1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
2 tablespoons Italian seasoning
1 teaspoon dried basil
2 tablespoons dry white wine
1 clove garlic, finely chopped
3 tablespoons butter, divided
1 teaspoon salt
1 pound skinless, boneless chicken breast halves, cut into 1 inch cubes
8 ounces Italian sausage, sliced
1/4 cup shredded Swiss cheese
1 (10 ounce) can condensed cream of chicken soup
2 tablespoons rice wine vinegar
1 pound Monterey Jack cheese
Place celery and onion in a large resealable plastic bag; seal bag and crush celery and onion with a rolling pin until smooth. Store in an ice water canner.
In a mixing bowl, combine the Italian seasoning, basil, wine, garlic, butter, salt, cheese, chicken, parsley and pasta. Mix thoroughly and transfer to bag. Chill for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Place celery and onion in baking dish, bag, seal bag and shake lightly to coat. Let stand for 5 to 10 minutes in fridge.
Bake chicken in preheated oven for about 30 minutes.
Remove chicken from oven and sprinkle with Italian sausage. Place bread cubes on top of chicken sections and sprinkle with cheese. Brush sandwich sandwiches with rice vinegar and spoon cream of chicken soup into each breast.
Place chicken slices on top of the sandwiches and brush with Monterey Jack cheese. Let rest for 5 minutes in refrigerator.
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