2 tablespoons ghee or olive oil
1 1/2 pounds pork roast
2 cloves garlic, chopped
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon salt and pepper to taste
1 (1 ounce) package chili seasoning mix
1 (10 ounce) can tomato paste
2 cups tomato soup
1 (16 ounce) package chicken noodle soup mix
1 (16 ounce) package shredded mozzarella cheese
2 teaspoons dried basil
2 teaspoons dry oregano
1 (16 ounce) can kidney beans
1 teaspoon dried basil
1 teaspoon dried oregano
1 (16 ounce) jar marinated chicken meat
Heat oil in heavy skillet over medium heat. Add garlic, basil, oregano and salt and pepper to taste; cook, stirring frequently, for 5-6 minutes or until garlic is golden brown. Remove from heat; stir pork in.
Reduce heat to medium-low. Bring meat to a rolling boil. Reduce heat to low and stir in chili seasoning, tomato, tomato soup, noodles, chicken and marinated chicken. Pour mixture over all.
Cover and refrigerate for a few hours.
Heat olive oil in slow cooker or in large skillet over medium heat. Add garlic and salt and pepper; cook, stirring occasionally, for 3-4 minutes or until garlic is golden brown. Remove from heat; stir in chili seasoning, tomato paste, tomato soup, chicken and noodles. Cook and stir over medium heat for 10 minutes or until meat is tender. Stir in beans and beans; cover and simmer 15 minutes, or until meat is no longer pink and rice is tender.
Add the meat mixture to the skillet by spoon, stirring to dissolve. Stir in cheese and basil. Spread on top of meat mixture. Sprinkle with mozzarella cheese. Top with spaghetti sauce.
Cook and stir over medium heat for 10 to 15 minutes, or until cheese has melted and sauce thickens.