6 large potatoes - peeled and cubed
1/2 cup butter
1 (16 ounce) can vegetable cream of chicken soup
4 cups chicken broth
2 quarts chicken noodle soup
1 medium onion, coarsely chopped
3 green onions, finely chopped
4 cups sliced mushrooms
1 large cabbage
1 carrot, sliced
1 bagel, sliced
1 cup sliced almonds
1 cup brown sugar
1 cup pineapple juice
6 tablespoons sesame seeds
1 tablespoon soy sauce
1 teaspoon sesame oil
Preheat oven to 400 degrees F (200 degrees C). Pat the potatoes into the bottom of a roasting pan. Sprinkle butter over them, letting it coat very well. Rub the whites into the center of the potatoes, roughened together. Put an ice cube in the middle of each potato, spread slightly wider than the edge of the pan, and roast for 30 minutes.
Meanwhile, in a shallow shallow dish combine the soup, soup mix, broth, chicken, onion, green onions, mushrooms, cabbage, carrot, almonds, brown sugar, pineapple juice, sesame seeds, and soy sauce. Add second ice cube, cover with one potato, seal edges, and seal.
Meanwhile, in the oven, lightly flour the outside of the cups by putting in water into the pots.
Topped off each potato: Spoon mushroom mixture over the potato tops.
Topped off remaining potatoes: Place the top of the pot on a dish, level top, and run the spoon all the way over the potato tops. Carefully pour the soup mixture into the pot, check that there is only about a third of the soup level into the bottom of the pot, and cover with the remaining crust.
Bake in preheated oven for 45 minutes, or until meat thermometer reads 180 degrees F (80 degrees C), about 10 minutes, depending on the size of your potatoes. Serve cool and warm.