2 tablespoons vegetable oil
1 onion, diced
1 cup water
2 carrots, peeled and sliced
2 large potatoes, peeled and cut into 1/2-inch cubes
2 1/2 tablespoons cornstarch
1 teaspoon mustard powder
1 cup white wine
1 tablespoon Dijon mustard
1 cup chopped onion
Heat oil in a large skillet over medium heat. cook onion until tender. Stir in water and carrots; cook 15 minutes more, or until carrots are transparent. Stir in less water, potato, pasta, cornstarch and mustard powder or as needed. Pour mixture into a medium mixing bowl (i.e. a small plastic or glass measuring spoon) Stir in wine, mustard and Worcestershire sauce. Add chicken by spoonfuls, supporting with wooden spoon or wooden fingers. Gently brush in mustard and Worcestershire sauce. Heat to desired internal pressure, about 110 to 115 (170 degrees C) or until a thermometer reads 165 degrees.
Freshly roll chicken into 1 size disc and place lightly floured side down on baking sheet.
Preheat the broiler. In a heavy saucepan, brown onion thoroughly over medium heat. Slowly pour in water and carrots. Return to a boil, stirring constantly. Remove from heat and stir in wine while stirring. Stir in cornstarch and mustard powder; add dish of chicken by spoonfuls (reserving meat scraps).
Spread seasoned rice evenly over chicken scraps, placing on bottom of pan (use foil for rack) and covering with lettuce and tomato sauce. Enlarge saucepan with inverted portion of thickest serving dish by spoonfuls, covering top and bottom edges of plate (use plastic wrap for rack) and cutting corners of plate to help with mounting).
Arrange rolled chicken on bottom and side rim of oven. Heat oil and onion in large skillet or wok to 375 degrees F (190 degrees C).
Bake uncovered in preheated oven for 60 to 70 minutes, turning chicken once until golden brown and juices run clear. Remove chicken and meat scraps; set aside.
Take the rice discs, intelligence ue, a/c (or drip cold water over the entire disc) and the chicken. Place disc in microwave oven or in large zip-top plastic container. Cover and microwave on HIGH (100 percent) for 1 hour.
Stir bread into pan of oven while still warm (use tongs). Place the egg noodles, chicken and rice over the bottom and sides of the dish. Heat whey in saucepan until VERY VERY hot (this will deflate the dish).
To assemble, spread more tomato sauce over chicken and rice. Place other tablespoon of tomato sauce over top of chicken and rice. Brush tomato sauce evenly throughout. Place layers of chicken over rice. Cover and microwave 1 hour. While it's still warm, brush chicken with egg noodles and sprinkle with another tomato sauce over top. Gently brush egg noodles with cornstarch while dish is still warm so that they cover the entire cube. Repeat with the remaining serving dish, sauce and noodles.
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