1 package Italian-style spaghetti sauce
1 sheet sliced mushrooms
1 cup water
1 cup peeled and diced banana
1 cup shredded Cheddar cheese
3 tablespoons diced onion
1 (3 pound) whole chicken, cut into small pieces
1 cup chopped carrots
1/2 cup chopped celery
1 medium onion, diced
1/2 cup chopped green bell pepper
1 teaspoon black pepper
1/2 teaspoon dried basil
Combine the sauce, mushrooms, water, banana and cheese. Cover and refrigerate at least 24 hours. Sieve the chicken into a warm dry meat pot, and heat until chicken is cooked through (no longer pink inside).
Mix the onion, celery, green pepper, black pepper, basil and onion to the sauce mixture. Over high heat, mix the chicken and veggies until well coated.
When chicken is cooked through, add the shrimp and celery strips and toss well. Transfer all the sauce mixture into a large pot and add water and chicken. Cover and simmer for 1 hour, stirring occasionally.
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