2 tablespoons vegetable oil
2 small red onions, cut into medium portions
1 large yellow onion, cut into large pieces
6 chicken breasts drumlines
2 pinches salt
2 tablespoons chicken bouillon granules
1 1/2 teaspoons sweet pickle relish
1 tablespoon sesame seeds
1 6 ounce can sliced mushrooms
1 cup sliced red onion
1 cup water-packed yellow cake mix
Bring a large stock pot of lightly salted water to a boil. Add oil, onion, yellow onion, chicken breasts, salt, and chicken bouillon. Simmer for approximately 30 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. Remove chicken from pan; cool, cut dry, slice, and dredge in salt and bouillon.
Heat oil in a saucepan over medium heat. Add the peas, and saute for 4 minutes. Stir fry until peas are yellow, 3 to 5 minutes.
Add chicken / onion mixture to the can of cream soup; stir well. Add other soup ingredients, such as mushrooms, onion and water; heat through.
Return chicken to pan. Cover pot, and simmer until too brown. Turn off heat. Sprinkle over chicken in a bowl to soak in all of the grease. Serve with sliced red onion and the lemon peels.