2 (10 ounce) cans diced celery
2 (10.75 ounce) cans chicken broth
1 (8 ounce) can chicken flavored stew
1 (1.5 fluid ounce) jigger cognac
1 1/2 cups chicken broth
1 1/2 cups water
1 pint heavy whipping cream
1/4 cup white sugar
1/4 cup orange juice
1/4 cup lemon juice
2 cubes chicken bouillon
1 cup sliced cooked chicken breast meat
In a medium saucepan, combine celery, chicken broth, chicken flavored stew, chicken broth, water, chicken broth, 1 cup chicken broth, 1 cup water, 1 pint whipping cream, sugar, orange juice, lemon juice, and bouillon cubes. Bring to a simmer, stirring occasionally, until nearly boiling. Remove from heat.
Stir Cream into celery mixture and place pan in oven. Place dish in oven for 15 minutes.
Bring a large pot of water to a boil. Add chicken in pot and cook 10 minutes on each side. Remove chicken from pan. Place celery mixture over hot water to keep in oven. Place chicken in baking dish.
While chicken is cooking, in a mixing bowl, combine 1/2 cup chicken broth, cream cheese, orange juice, lemon juice, and bouillon cubes. Mix well, and place dish in oven for 45 minutes.
Remove chicken from oven. Discard remaining celery mixture. Return chicken to pan. Pour custard over chicken and sprinkle with chicken mixture. Cover and simmer 15 minutes more, until chicken is tender.
Remove pan from oven and leave bread crumbs on top of casserole. Cover and return to oven for 30 minutes or until bubbly and lightly browned. Serve over a bed of foil or without foil. Refrigerate over night.