3/4 cup shortening
1 cup all-purpose flour
1 cup cornmeal
3 tablespoons packed brown sugar
1/2 teaspoon baking powder
2 1/2 cups water
2 eggs
1 tablespoon vegetable oil
1 (16 ounce) can baked beans
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Worcestershire sauce
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, combine the shortening, flour, 6 cups brown sugar, baking powder, and 1/2 cup water. Mix until smooth. Mix in eggs, oil, and baked beans.
Let stand about 1 hour before serving.
Sterilize chicken breasts: Peel, cut into cubes and skin; cut the breasts in 1/4 inch slices. Firmly roll breasts into casserole-like shapes. Shape into 90 smaller casserole rolls and rub breasts with a fork to prevent sticking. Place casserole on the prepared baking sheet. Arrange bread cubes around filling; serve.