Remove the skin and bones from the roasted chicken and shred the meat. Add to a large mixing bowl.
Peel and chop the carrot. Chop the celery and cilantro and put all vegetables in the chicken bowl, including the garbanzo beans.
Pour the Vindaloo sauce over and mix thoroughly to incorporate completely.
Pour mixture into a baking stone, or dish that has been prepared with a spray of PAM or oil.
Bake for 30 minutes at 350°. Carefully top the baked chicken with the FRENCH'S® French Fried Onions and return to oven for 10 more minutes until they are crispy brown.
Remove from oven, let stand for 5 minutes and serve with a sprinkle of fresh chopped cilantro.