1 (10.75 ounce) can condensed tomato soup
10 slices bread, cut into cubes
1 piece potato, peeled and cubed
1/2 cup vegetable oil
1 cup chopped onion
2 cups sliced mushrooms
1 clove garlic, seeded and minced
1/2 teaspoon salt
2 (1 ounce) packages pesto pasta mix
In a large bowl, combine tomato soup, bread cubes and potato. Mix thoroughly. Place onion, mushrooms and garlic into the mixture. Sprinkle with salt.
Cover with aluminum foil and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). 250 grams chicken broth
Heat oil in an electric skillet or heavy skillet to 350 degrees F (175 degrees C). Cook chicken about 5 minutes, stirring constantly, and remove from oven. Outline foil to keep chicken moist.
Place chicken into one layer of foil; spread with chopped potato and cheese. Top with chicken. Serve tongues with warm tomato soup broth mixture.