2 10 ounce packages frozen chopped chicken, thawed
1/2 cup hot water
2 teaspoons vegetable oil
3 quarts chile sauce with juice
1 teaspoon paprika
1 teaspoon dried salt
6 teaspoons minced onion
4 cubes chicken bouillon, cubed
2 tablespoons cornstarch
1 bay leaf
1 green bell pepper, chopped
1 (10 ounce) package cream cheese
1 (12 ounce) package instant vanilla pudding mix
1 (3 ounce) can pink lemonade
1 1/2 cups fresh bread crumbs
Place chicken in a medium skillet over medium heat. Brown on both sides, then quickly remove from large pan. Remove wings from breasts. Place bell pepper and cream cheese on chicken. Cover and set aside. Brush bottom and sides of a 9 X 13-inch pot with vegetable oil. Let stand overnight in refrigerator.
Mix spicy seasoning, chili sauce, paprika and salt in a small bowl. Pour chicken mixture over bottom of pan, spoon bouillon into center of pot. Cover and simmer gently on medium heat for 40 minutes. Add chicken/bell pepper mixture, browning often, until large chicken is no longer pink. Reduce heat to low.
Stir together chicken and bell pepper mix, cornstarch and bay leaf in heavy-duty large skillet over medium heat. Add bouillon cubes. Stir gently and heat through. Top with chicken portion and refrigerate overnight or overnight to set up flavors.
Prepare French toast by adding eggs. Warm over medium heat, add bread crumbs and bacon grease.