1/2 cup butter
1 cup all-purpose flour
1 (4 ounce) can marinated, cubed chicken
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 (10.75 ounce) can condensed tomato soup
1 (3 ounce) can chopped black olives, drained
1 (2 pound) whole chicken
1 (4.5 ounce) can sliced mushrooms
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese or ranch dressing
Preheat oven to 350 degrees F (175 degrees C).
Combine butter, flour, and Italian seasoning in a large skillet. Cook over medium heat, stirring constantly, until mixture is thickened.
Remove chicken from marinade. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove chicken from oven and let cool on a wire rack.
Meanwhile, remove skin from chicken, cut into cubes, and transfer neck, shoulders, and thighs to a bowl. Reserve chicken breasts, breasts, and legs for roux. Place chicken breasts in a large resealable plastic bag. Cover and refrigerate overnight. Return chicken to oven and bake 10 minutes longer. Remove breasts, and lay remainder in plastic bag.
While chicken breast is baking, prepare onion cabbage and celery soup according to package directions.
Stir chicken into celery soup. Stir in penne pasta, mushrooms, cheese, cream cheese, and parsley. Pour over chicken and stir to coat.
While chicken breast is baking, arrange chicken breasts on baking sheet. Cook 10 to 15 minutes in preheated oven, turning once (do not overbake) and basting with juices.
Remove chicken breasts from baking sheet and cool on rack in refrigerator. Remove one at a time, flip breasts, place on baking sheet, and dry rack to cool completely. Place remaining breasts on baking sheet and let cool until set.
My first semi-honest review ever! I made this exactly as shown. Everyone thought it was weird so I waited till they opened it to try it. It was super sweet and smooth. Only thing I did was decrease the sugar a little bit and also used granules instead of sugar. Might try it again with Korean Fried Chicken next time.
I did not develop a nice caramel color, but the texture was great. Only when I buffed down the flour did I realize how coconutty it could be. One thing I would change- I used LIGHT cream cheese. More butter and less protein for added crunch.
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