Up late last night rolling the dice...just got out of bed only cause hubby woke me - we got stuff to do today - otherwise I think I might still be sleeping...till noon if I could. Here is what I served at bunco last night - it was a big hit -lots of prep work but so worth it - I doubled the recipe and have leftovers for dinner tonight. I cooked it on the stove on Thursday afternoon and threw it in the crockpot to warm up yesterday afternoon. Easy meal for a crowd - not too expensive.

Ingredients
2 Lbs Chicken Breast halves, skinned
2 Qts Water
1/2 C Flour
2 C Onion, chopped
1 3/4 C Celery, chopped
1 1/2 C Green Pepper, chopped
1/2 C Green Onions, chopped
4 cloves Garlic, minced
2 T Vegetable Oil
1 1/2 t Thyme
1 t Oregano
1/2 t Pepper
3 Bay Leaves
1 1/2 C Chicken Stock
8 oz Tomato Paste
1/2 Lb Smoked Sausage, sliced (we use Pepperoni)
Hot cooked Rice

Combine chicken and water in a Dutch oven; bring to a boil.
Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done. While chicken is cooking,place flour in a pan. Bake at 350F for 45 minutes to 1 hour, stir every 15 minutes until flour is dark brown - if your in a hurry, up the temp to 400 but watch the flour, it will brown quickly.
Remove chicken from broth; set aside to cool.
Strain Broth, if desired, and transfer to a large container; set aside.
Bone and chop chicken; set aside.
Cook onion and the next 4 ingredients in oil in Dutch oven over medium-heat, stirring constantly, until tender.
Add browned flour, thyme, and next 3 ingredients, stirring until smooth.
Add reserved broth, chicken, additional stock, tomato paste, and sausage.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Cover and simmer 10 minutes or until shrimp turn pink.
Remove and discard bay leaves.
Serve over Rice.
Yield 4 1/2 Qts.