1 (16 ounce) can tomato soup
1 (10 ounce) package grilled salmon fillets
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 (9 ounce) package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 quart tomato juice
1 zucchini, sliced
5 cups cooked white potatoes
2 tablespoons oil
CATCHED: Prepare potato mix according to package directions. Mix with some of tomato soup. Store in tightly covered container.
BROWN: Pour on potatoes, cover and refrigerate. 26 to 29 minutes. Chop.
SWEET: Remove ribs to core. Arrange on foil. Sprinkle sauce over ribs.
HEAT: Heat oil in large skillet over medium heat. Cook about 2 minutes on one side, then flip to the other side.
Pour tomato mixture over all, then pour along all sides. Divide the lentils into four large pans or bowls; add water as needed to cover. Add roasted potatoes and tossed with tomato soup and spread evenly with foil. Cover (no need for foil!) and refrigerate (about four hours).
RETURN TO SALAD: Preheat oven to 350 degrees F (175 degrees C). Drape aluminum foil on all edges of a 9x13 inch baking dish. Dust with freshly ground black pepper. Let sit 30 minutes.
Bake uncovered uncovered, for 45 minutes. Remove foil and grill breast side up 35 to 40 seconds. Remove foil and place uncovered chest side down on a serving platter. Brush lightly with egg. If breasts too large, squeeze small spoonfuls of vegetable mixture onto tops of breasts.
SERVE: Combine white potatoes, baked potatoes with the liquid from tomato soup, shredded mozzarella cheese and diced cooked (or frozen) white potatoes. Spoon sauce about 6 tablespoons at a time over each. Garnish. Spoon remaining cream over potatoes. Cover edges of pie with foil.