1/2 cup margarine
1 pound extra-lean ground chicken, cubed
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 (10 ounce) can condensed cream of chicken soup
1/2 cup chicken broth
1 (10 ounce) can diced celery
1/2 cup minced celery
1 (4.5 ounce) can tomato paste
1/4 cup vegetable oil
4 skinless, boneless chicken breast halves
In a medium skillet, heat margarine over medium heat. Saute the chicken for 5 minutes, add onion and celery and stir in the chicken.
Add the celery and finish with the chicken and celery. Stir in the cream of chicken soup and chicken broth. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Gradually stir in cream of chicken and celery.
Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Saute chicken for 5 to 10 minutes, stirring to break up clumps. Add celery and chicken and saute for 10 minutes, stirring occasionally.
While chicken is cooking, heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add celery and chicken and cook for 5 minutes. Add tomato paste, vegetable oil, chicken and chili and continue cooking for 5 minutes or until chicken is cooked through and mixture has a thick consistency.
Remove chicken from liquid and place in a large nonstick skillet over medium heat. Add margarine and stir fry until lightly browned, about 5 minutes. Transfer chicken to a 9x13 inch baking dish and sprinkle cream of chicken soup over chicken. Quickly spread chicken mixture over chicken and sprinkle tomato sauce over celery mixture. Top with chicken and celery.
Transfer chicken mixture to a large bowl and stir in cream of chicken soup, celery mixture, tomato sauce, chicken and celery mixture. Pour mixture over baking dish and sprinkle with chicken and celery mixture. Cover and refrigerate overnight.
In the morning, preheat oven to 400 degrees F (200 degrees C).
Bake chicken in the preheated oven for 35 minutes, until chicken is browned and juices run clear. In a large bowl, combine chicken mixture with celery mixture and tomato sauce. Beat until smooth. Transfer chicken mixture to the baking dish.
Bake for 15 minutes in the preheated oven, or until chicken is cooked through and mixture is cooked down. Cover baking dish and place in preheated 400 degrees F (200 degrees C) oven for 10 to 15 minutes, stirring occasionally.
Meanwhile, heat oil in a medium skillet over medium heat. Pour over baked chicken and heat through; remove from oven and let cool completely.