4 cups fresh or frozen chicken drumettes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1 (8 ounce) can navy beans and peas
2 eggs
1/2 cup vegetable oil
1/2 cup chopped green onions
1 (10 ounce) can tuna, drained
1/2 cucumber, sliced
1 green bell pepper, sliced
1 cup shredded Cheddar cheese
1 pound French baguette, cut into 1/2 inch cubes
In a large bowl, mix chicken drumettes, cream cheese, sour cream, peas, eggs, vegetable oil, green onions, tuna, cucumber, bell pepper and Cheddar cheese. Cover and refrigerate for at least 4 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the drumette squares in half, and arrange them in the bottom of two 9x13 inch baking pans. Place drumettes on a baking sheet. Bake in preheated oven for 20 to 25 minutes, or until chicken drumettes are cooked through. Remove drumettes from oven and let cool on rack of oven for 5 minutes. Remove drumettes from pans, cool completely and cut into cubes.
Slice drumettes into 1/2 inch cubes. Place drumettes in separate plastic plastic bags. Put drums in separate plastic bags. Wrap 2 sides of bag with waxed paper to prevent leaking when sealing. Cover drumettes with aluminum foil to prevent leaking.
Roll drumettes in corn syrup to protect from moisture. Place drumettes in heatproof plastic bag or plastic bag with waxed paper. Pour warm syrup over drumettes and toss to coat. Chill drumettes at least 4 hours before serving.