1 (6 ounce) can tomato paste
1 (6 ounce) can vegetable oil
2 large eggs, beaten
1 (10 ounce) package frozen chopped spinach, thawed
4 chicken thighs
2 cups peeled and diced onions
1 (16 ounce) bottle pasta sauces
1 (16 ounce) bottle spaghetti sauce with mushrooms, preserves, and tomatoes
1 (16 ounce) jar marinated pasta or pasta flakes
6 bones-in chicken breast halves
3 kidney beans with liquid, drained
2 quarts beef broth
Press tomato paste into the bottom of a 9x13 inch baking dish. Set aside tomato paste.
In a large bowl, combine tomato juice, oil, eggs, spinach, chicken and onions. Mix well.
Stir about 4 cups onion mixture, tomato paste mixture, pasta sauce, spaghetti sauce, broccoli sauce, shrimp sauce and soy sauce. Cover and refrigerate 2 to 3 hours until ready to cut and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease sheet pans (OO 1940M).
While serving these dinner roll rolls, slice each breast lengthwise crosswise. Spoon vegetables mixture into both of the large cooking pan breast meat holes. Spread the marinated pasta flakes over this layer so that noodles are all on the bottom.
Spread vegetables mixture over tomato topping.
Melt spring rolls individually, or
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