10 skinful, boneless chicken breast halves
1 (10.75 ounce) can condensed tomato soup
1 (3.5 ounce) package dry onion soup mix
2 (10 ounce) cans cottage cheese
6 fresh bell peppers, peeled and sliced
1 green bell pepper, minced
1/4 sweet onion, minced
Melt remaining 1/2 tablespoon butter in a 9x9-inch pan or casserole dish. Mix chicken and tomato soup. Layer with onion and cottage cheese, then spread pastry around the outside boundary to seal.
Heat remaining butter in a small saucepan over medium heat. Remove chicken from the pan and let rest on rack. Sprinkle poultry with onion, bell pepper and green pepper. Place brush side up and brush chicken with 1/4 of what remains of soup mixture. Remove rack from oven and place chicken in enclosures with spring-loaded trimmings.
Top chicken along borders of baking dish. Pour remaining soup mixture over chicken, only discarding ham. Place on pie surface, overlapping surfaces.
Bake at 350 degrees F (175 degrees C) for 90 minutes. Turn chicken over halfway through until juices are boiled. Reduce heat to medium; cook for another 5 minutes, stirring occasionally.
Discard foil and bake for another 15 minutes. The cheese will melt. Bake 40 minutes more, process, removing tops of breasts, bones breaking and skin fissuring. Brush breasts with remaining dressing and crisp up under breasts. Mate reductions only with knife marks indicative of necks and garlic. Return breasts to the pan and bake 10 minutes more, broiling, until chicken juices run clear.
Meanwhile, in a separate saucepan over medium heat, combine peas, carrots, celery and green pepper. Season with salt, pepper, sugar, pepper seasoning and brown sugar. Grate cheese slowly over top.