4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
4 tablespoons olive oil
2/3 cup poor man's bread crumbs
2 teaspoons prepared sage
1 tablespoon all-purpose flour
3 teaspoons cinnamon
1 teaspoon ground black pepper
2 teaspoons chicken bouillon granules
salt and pepper to taste
4 cups chicken broth
4 teaspoons chicken broth
1/3 cup grated Parmesan cheese
2/3 cup cooked carrots, chopped
1 cup frozen Italian-style baked potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
Place 1/2 teaspoon salt and 1/2 teaspoon pepper, or to taste, in a shallow dish in the bottom of a casserole.
Preheat oven to 350 degrees F (175 degrees C).
Over medium heat, melt 4 tablespoons oil in a large skillet over medium-high heat. Add chicken and saute for 2 to 3 minutes; set aside. Transfer to a platter, sprinkle with flour across all, and crumble if necessary adjusting heat as necessary. Add sage, 3/8 teaspoon salt, and 2/3 cup broth. Simmer soup and reduce heat to low; simmer until topping is set, about 1 hour.
Add onions, celery, and marinated sage to skillet, and saute for 2 minutes; set aside. Stir in potatoes and more broth. Add all seasonings (with the remaining broth) and saute for one more minute. Add grated Parmesan cheese and cook, stirring, until cheese is melted, about 5 minutes. Season with salt and pepper. Heat through and garnish with remaining broth.
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