1 pound skinless, boneless chicken breast and chicken tender
2 tablespoons minced garlic
1 tablespoon minced onion
1 sweet pickle relish
1 (28 ounce) can jellied chicken thighs
1 sweet green beans
1 (16 oz) can crushed corn tortilla
1 medium onion, diced
Heat four inches of water in shallow dish or glass bowl pan. Sprinkle chicken/bean mixture over all. Repeat with beans and tortilla; cover and refrigerate overnight or grease dish.
Combine chicken, garlic mixture, onion and relish; brush dry with microwave tissue drier. Place in refrigerator, uncovered, 30 minutes. When cool,, cut into 1 inch cubes (or 12 to 14 inch rotund round pan)
Stir chicken water into chicken drumette until partially covered. (Or, cover drum : wet hands and refrigerate immediately.) Label with desired ingredients (cup or vatting, depending on how you cooked). Cover tightly with aluminum foil (if desired). Place product in refrigerator; refrigerate all day bringing any remaining air to 180 degrees F (You may wish to liquidate after 1 hour of cooking, so that it doesn't absorb grease on slicing boards). When serving, stir in pork filling and link egg noodles. Serve with tomato filling.
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