1/2 cup butter
3 tablespoons all-purpose flour
2 teaspoons dried thyme
1/4 teaspoon dried rosemary
3 cubes chicken bouillon, discarding liquid
2 tablespoons cornstarch
2 pounds 8 ounce package peeled and diced potatoes
1 onion, seeded and thinly sliced into 1-inch cubes
1 green bell pepper, chopped
2 cups row of pasta
Place butter in a 10 inch skillet over medium heat. Stir butter to coat bottom of pan. Remove lid from pan, pour in wheat, salt and pepper. Season with thyme and rosemary.
Bake at 225 degrees for 1 hour; uncover aluminum foil and continue cooking for one hour Monday through Friday. Turn off heat and let stand for one hour; cool.
Preheat oven to 350 degrees F (175 degrees C). Bring a 1/2 cup broth to a boil and add potatoes and onions. Boil by itself for 15 minutes.
Cook rice with liquid in a microwave-safe bowl until translucent. Stir chicken into potatoes and throw onto rice; sprinkle mushroom and bell pepper over rice. Bake for 10 minutes.
Spread, spoon or douse soup with mixture and sprinkle mixture over vegetables; toss.
Cover pot and cook over medium-high heat for 1 hour. Pull pot back. Cover center with bottom of 8-inch pie dish and refrigerate for 1 hour. Garnish with celery and parsley slices and serve. Cover and refrigerate bowl for at least 2 hours.
In a medium mixing bowl, saucepan grenadine cheese or very light ranch dressing over medium heat. Cook about 5 minutes and pour loosely on top of greased pie plate. Top with fries and serve hot.