Recipe courtesy of Vicki Hunter

Large package of bone-in, skin-on chicken breasts (about 4-5 large breasts)
1 medium onion, diced
2 stalks celery, diced, and celery leaves, chopped
Salt and pepper, to taste
2 cups green grapes, cut in half
1 (2-ounce) package slivered almonds
Tabasco, to taste
1 large spoonful Miracle Whip
Crackers for serving or bread, toast points, etc.

Cook chicken breasts in water with chopped onion, celery leaves, salt and pepper for about an hour until a fork can easily be stuck through the meat. Cool and strain the broth, reserving broth. Cool the broth in refrigerator. When cool, skim off fat and freeze broth for soup for later use when desired.

When chicken is cool, cut meat from skin and bones. Pull into bite-size pieces. Add chopped celery stalks, grapes, almonds, salt and pepper and Tabasco to taste. Mix slowly with hands and add a spoonful of Miracle Whip, just enough to coat the chicken mixture and get it to stick together but not greasy.

Serve with crackers, bread or toast points as desired.