1 (19 ounce) can refrigerated casserole/meat pie filling
1/2 cup finely chopped onion
1 (8 ounce) jar poultry gravy
1 cup beef broth
1 cup mayonnaise
1 (10.5 ounce) can condensed cream of mushroom soup
2 teaspoons Worcestershire sauce
1 (4 ounce) can diced consumption tomatoes
1 (.25 ounce) package instant French vanilla pudding mix
1 (1 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Place pie filling in 9-inch pie pan. Pour gravy over top.
In a medium saucepan or heavy skillet over medium heat, saute chicken julienned in 2 tablespoons fat (ghee) to remove excess water. Mix beef broth, mayonnaise, cream of mushroom soup, Worcestershire sauce, potatoes and tomatoes into chicken, adding just enough to just cover. Heat through.
Pour gravy into 10 inch thick baking dish or glass baking dish. Sprinkle with marshmallows. Spread Top with pie filling. Garnish with green marshmallows.
Bake in preheated oven for 45 minutes, or until filling is firm. Let sit 10 minutes before serving.
To make Icing: In a small mixing bowl, mix 1/2 cup gravy, pudding mix, cream of mushroom soup, and custard make-up. Stir until thoroughly combined. Serve over warm favorite grain mixture.