4 skinless, boneless chicken breast halves
2 medium onions, thinly sliced
1 onion, thinly sliced
1 1/2 teaspoons salt
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/4 teaspoon freshly grated marjoram
1/4 teaspoon vegetable oil or vegetable broth
1 tablespoon paprika
1 head cabbage, shredded
ice pick to shape
1 former ham roast, diced
1 large shrimp, peeled and deveined
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in large skillet or skillet. Add water, onion, salt, Italian seasoning, seasoning salt, marjoram, oil or broth, paprika and cabbage. Cover and return chicken to a boil. Reduce heat to medium. Cook, stirring occasionally, for 5-6 minutes or until chicken is no longer pink when touched. Discard celery. Reduce heat to low. Cover and refrigerate mixture, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C). Remove chicken to a slow cooker. Add tomato sauce and chicken broth. Mix well.
Cook over low heat for 5 minutes or until chicken is no longer pink when touched and juices run clear. While still hot, butter a 9x13 inch baking pan.
Transfer chicken to the slow cooker, skimming fat. Place chicken in the cooker and stir occasionally. Add spaghetti sauce, potato chips, sliced mushrooms, chicken skin, tomato and pepper sauce.
Heat oven to 350 degrees F (175 degrees C).
Warm cook top of medium oven to 275 degrees F (135 degrees C). Be careful not to overbake - the stuffing is sure to adhere.
Bake uncovered for 1 hour. Remove chicken from oven, brush with hot celery mixture and sprinkle with crushed tomato seeds. Return chicken to oven. Blot stuffing with knife and place in oven to continue cooking for 2 to 3 hours.
Meanwhile, Preheat oven to 400 degrees F (200 degrees C). Grease drip pans or 9x13-inch baking dishes.
Remove center rack from oven and lightly grease an aluminum sheet. Remove chicken from oven. Place stuffing onto each part of skillet and place on waxed paper to retain moisture. Brush tops of casserole with egg yolks, turning once to line. Season with pepper sauce and prepared croutons.
Bake at 400 degrees F (200 degrees C) for approximately one hour. Turn chicken and roll pieces into small patties. Serve warm. Spoon chicken into prepared casserole dish, rubbing the tops of patties with egg yolks to keep them crisp.
⭐ ⭐ ⭐ ⭐ ⭐