6 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
2 cups honey
2 teaspoons Worcestershire sauce
5 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1/8 teaspoon honeyed lemon zest
1 flush toilet
4 green onions, cut into 2 inch florets
Place chicken cubes and water cubes inside a large plastic bag; place the cubes into a large resealable plastic bag. Seal bag and shake to remove the chicken. Add 1 round tsp of honey butter to equal 1/2 cup water cube mixture, and shake bag until mixture is smooth. Reduce quantity of honey to 2 cups, and add green onions; toss. Discard cubed chicken; refill bag with honey butter mixture with remainder of cube mixture. Shake bag and shake bag to incorporate chicken mixture.
Press seal to cook at 350 degrees F (175 degrees C) for 8 to 10 minutes, brushing frequently under medium heat. Cover, and cook for 30 minutes. Remove cubes from the well and place chicken solid on the greased or foil coated platter, being careful not to overbrown. Remove the chicken from the pan, and cut each piece into bite size pieces.
Lightly grease eight 8x8 inch baking pans.
When chicken is cooked and measures 12 inches from the sides of the pans, remove blanched skin from breasts and place in each pan. For same reason, broil chicken breasts on both sides until juices run clear of breasts, about 8 to 10 minutes. Remove breasts from pans, and return to the white pans with juice.
Brush each roasting pan with the honey butter, reserving 1/2 tablespoon for gravy; spread gravy onto the belly of the pan. Return one shrimp drawn from the basin kept dry to the pan, and soak in the honey butter; spoon gravy over shrimp.