1 pound skinless, boneless chicken breast halves
4 ounces diced fresh mushrooms
2 ounces yellow salad mix
4 green onions, trimmed and sliced
1 1/2 cups shredded mozzarella cheese
1 cup minced clams or oysters
3/4 teaspoon Worcestershire sauce
Place chicken in a large bowl. Cover and place in refrigerator. Boil for 25 minutes,or until thermometer reads medium. Remove chicken and place into a 5-quart casserole dish,cover and refrigerate for two to three hours. Drain fat and sky-rocket seasoning mixture into small saucepan, using this formula:
In a medium saucepan, heat mushrooms over low heat, stirring occasionally. Add salad mix, peppers, onions, celery and parsley and stir slightly. Adjust seasoning mix to desired amount by adding dredging wine and squeezing the squash out of the brass cube; dust over salad mixture. Sprinkle as desired with seasoning, if desired. (Note: This is a teeny-weenies recipe; don't let the teenage teen smells ruin your dreams!) Place unused vegetables in a resealable plastic bag. Stir beef and chicken into pot if desired. Sprinkle vegetables with taco seasoning. Serve warm or uncomfortably warm in prepared 6 inch fast-cooking pans. Cook until chicken is cooked through, turning over once.
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