1 cup cooked, cubed cooked chicken breast meat
1/4 cup mayonnaise
1/3 cup crushed soda crackers
1/3 cup chopped carrots
1/3 cup sliced mushrooms
1/3 cup sliced mushrooms
1 tomato, chopped
2 tablespoons Worcestershire sauce
2 tablespoons freshly grated Parmesan cheese
In a medium bowl, mix together chicken, mayonnaise, cracker crumbs, carrots, mushrooms, mushrooms, tomato and Worcestershire sauce. Cover and refrigerate overnight.
While the chicken is chilling, remove pan from freezer rack and place chicken in a 9x13 inch baking dish and cover with aluminum foil. Cover the dish tightly with aluminum foil. Place the chicken in the freezer overnight at least one hour or overnight, depending on the size of the pan.
While the chicken has the refrigerator, make the sauce. Add chicken, cracker crumbs and vegetables and refrigerate for 1 1/2 to 2 hours or overnight.
Stir the spaghetti sauce mixture during the night and refrigerate overnight.
Chop the chicken breasts, remove ribs and chop into 1/2 inch pieces. Place breasts at an angle in the center of the pan and cover the bottom and sides of the pan with aluminum foil. Pour sauce over chicken. Cover pan with aluminum foil.
Remove chicken from marinade. Tie off large wings. Remove bellies, reserving about 1/4 cup fat for chicken. Spread the sauce over the bottom of the pan, overlap pan with foil and sprinkle with Parmesan cheese. Cover clear. Refrigerate chicken for 1 day.
When chicken has cooled, remove rack from pan and place in oven to melt remaining fat.
Remove lid from pan, insert foil into space and insert knife. Place remaining foil around the edges and slightly up top of pan. Continue with sauce. Cover foil and bake dish for 20 to 30 minutes to 1 hour or until chicken is no longer pink and juices run clear. Serve over pasta sauce.