2 tablespoons margarine
1 large skinless, boneless chicken breast halves - cut into 1/2 inch cubes
4 stalks celery, finely chopped
1 (14.5 ounce) can chopped raw mushrooms with juice
1 (14.5 ounce) can condensed cream of chicken soup
4 slices HERSHEY'S 100% Pure White Ranch-style dressing
Heat margarine in a large skillet over medium heat. Sauteends (skin, fat or both ends) in butter until chicken marinates. Flip and cook separated pieces in butter, one at a time. Cook 1 to 2 minutes, or until cooked through.
Push chicken pieces under skin of portion (loose end of casing) so they are both covered. Drizzle flour onto chicken and place in small bowl. Stir in chicken juices, ranch dressing and Ranch-style seasoning.
Cut open wrappers of chicken breasts, squeezing chicken into interior cavity. Rotate under skillet to coat. Cover tightly with foil or plastic wrap and chill overnight.