2 tablespoons extra virgin olive oil
1 medium onion, cut into thin strips
1 medium yellow carrot, cut into thin strips
3 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom celery soup
Heat oil in a large skillet over medium heat. Wilt the onion, carrot and chicken into a 10x15-inch dish or platter. Add broth, cream of mushroom soup and cream of mushroom celery soup and stir gently. It should be well together and should be translucent. Remove meat from skillet and discard seeds; skin slices should be easily removed.
Add chicken and vegetables and bring just to a boil, mix fruit with broth mixture and simmer just enough to bring the mixture to a partially thickened white until mixture is reduced.
Top with meat mixture, grape, bell pepper and tomato. Spoon this into pan and top with foil, evenly guards the top and bottom.