1 pound skinless, boneless chicken breast halves
2 large chunks celery
2 hush puppies, minced
2 tablespoons olive oil
2 1/2 cups chicken broth
1 1/2 cups chicken bouillon granules, crumbled
1 onion, chopped
1/2 teaspoon salt
1 teaspoon garlic powder
3 carrots, sliced into 1 inch rounds
2 teaspoons paprika
1/2 teaspoon dried parsley
1 onion, sliced into thin strips
1 1/2 teaspoons dried thyme
1 bay leaf
1 tablespoon paprika
4 green onions, chopped
1 tablespoon minced fresh basil
1 carrot, cut into 1 inch strips
Place the chicken breasts in a large, nonstick skillet. Cook over medium heat until no longer pink and the breasts are no longer sticky. Remove and set aside.
Melt the olive oil in a large saucepan over medium heat. Saute the celery in the olive oil for 5 minutes. Stir in the chicken broth; cook until chicken is no longer pink and juices run clear. Stir in the bouillon; stir to dissolve.
Stir in the chicken broth mixture, coconut, salt, garlic powder, carrots, paprika, onion, thyme, bay leaf, parsley and tomato. Reduce heat to low, and cook for 2 to 3 minutes. Season with salt, garlic powder and onion strips.
Stir chicken mixture into the soup mixture. Return chicken breasts to skillet and cook over medium heat for 30 seconds. Stir in the basil, carrots, celery and the bay leaf.
Return skillet to low heat, add the chicken broth mixture and vegetable mixture. Simmer for 30 to 40 seconds. Add (spoiler alert!) the chicken salad and toss until evenly coated.
Return skillet to low and heat through. Remove chicken from skillet and allow to cool. Lint remaining parsley and sprinkle onto the bottom and sides of a 9x13 inch baking dish.
Bake uncovered in preheated oven for 5 minutes then remove skillet and brush generously with water to cover. Refrigerate for at least one hour before serving.
excellent and very easy to make! instead of using dried apricots, i added strawberries and bananas. also sprinkled extra garlic powder on top before baking. this is so delicious! i plan on making it again soon.