8 fluid ounces Dijon cheese
8 ounces chicken salad dressing
1 cup chicken broth
3 chicken marinated (skin) doughnuts (optional)
3 cups cooked chicken meat
2 ounces carrot, diced
2 stalks celery, diced
1/2 cup chopped onion
2 quarts grated Parmesan cheese
Combine cheese with dressing mixture, cooking and pouring in 3 cups chicken broth. Cover and refrigerate to marinate.
Serve chili in 2 to 3 tablespoons of the marinade, or how you like it.
Preheat oven and grill.
Place chicken, celery and onion in a medium saucepan with 1/2 cup chopped onion. Cook until chicken is no longer pink and tender, about 30 minutes. Stir in chicken meat, carrot, celery and onion, and allow to turn yellow, about 45 minutes. Pour in chicken fat and herb marinade.
Lightly oil grill or frying pan. Pour marinade over chicken and vegetables. Heat oil in nonstick skillet at medium high heat, until hot. Remove chicken from marinade and add water, pasta and canned vegetables. Reduce heat to medium, and continue to shoot-through pieces of marination.
Remove chicken from marinade and place on plates, skin side up, discarding fat. Grill uncovered chicken over medium heat until no longer pink, about 20 minutes. Serve chicken with celery and carrot ditalini, chicken cream, potato salad and chicken salad.