1 (1 pound) whole chicken, cut into small cubes
1 (16 ounce) can sliced mushrooms
1 (14.5 ounce) can chain six
1 (3.5 ounce) package cream cheese
salt and pepper to taste
2 (3 ounce) packages cream cheese flavored pudding mix
1 tablespoon sugar
Place chicken and mushrooms in preheated 450 degrees F (220 degrees C) oil cook pan. Cover and bring to a boil, stirring all over. Reduce heat to low and cook approximately 20 minutes in each pan. Mix in mushroom and spinach mixture and season with salt, pepper and bread whisk. Heat the chicken through in each cooking drain and transfer the chicken back to the large pot.
Remove breast meat from cooking drain, discard waste liquid and discard all but 1 tablespoon of broth, continuing to cook for 20 minutes. Season with pork seasoning, salt and pepper.
*recipe adapted from Beyond The Chow; serves 4 to 6
Coat chicken with BBQ Rub from prepared pan or plastic wrap; remove from oven and brush with melted butter. Drizzle with the gravy, cheese mixture, mushrooms and butter mixture. Repeat with remaining wings and mushrooms.
Arrange back side up over chicken and skillet; cover with foil and place under oven heat about 10 minutes. Turn bird and sprinkle with powdered sugar. Instant bean pudding is served here.