2 1/2 pounds chicken breast meat, cut into 1x1-inch cubes
1 cup water
1/2 cup vegetable oil
4 medium eggs
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 (3.5 ounce) can pumpkin
Preheat oven to 375 degrees F (190 degrees C).
Mix water, oil, eggs and canned pumpkin into one 1 1/2 quart pot, cover, and measure 4 1/2 cups baking, stirring constantly.
CookChicken pour boiling water in pot 15 minutes, then allow to cool. Meanwhile, drain fat from pot and dutch oven. Add 6 cups of cooked chicken to pot and bring to a boil. Reduce heat, cover and simmer 45 to 60 until chicken parts are tender and juices run clear, approximately 10 minutes. If needed, add water. Cover and simmer until chicken is al dente, approximately 15 minutes.
Wet a plate, then cut bacon strips from the thickest piece of foil. Layer 1 cup of chicken, 3/4 cup of butter, 1/2 cup starchy vegetable mixture, 2 packets salt and 1/2 teaspoon cinnamon. Layer 1 cup of rice with remaining chicken and 2 cups of cooked liquid.
In medium bowl, mixture is ready. Spoon mixture into pot along side cooked liquid. Using straight spoon, coat pot 2/3 with cooking spray, making sure to coat both sides well. Pour in mashed potatoes and heat through. Pour over chicken. Cool slightly and serve with cooked rice.
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