1 pound skinless, boneless chicken breast or turkey sausage
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh rosemary
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram, crushed
1 dash seasoning salt
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 1/2 cups cubed, cooked kielbasa Polish
1 1/2 ounces finely chopped chicken breast filled with sauce, divided
1 tablespoon chopped onions
1 1/2 tablespoons no salt
1/2 teaspoon dried sage or thyme (optional)
2 tablespoons chopped fresh parsley
1 (8 ounce) can diced green olives
1/2 teaspoon chopped fresh oregano
5 (6 ounce) cans tomato juice
1 cup grated Parmesan cheese
Stir all of button herbs and onion into water/fat of butter. Stirring occasionally, bring mixture to a steady simmer. Cook over medium heat for several minutes, stirring constantly.
Stir in lemon juice, Worcestershire sauce, rosemary, salt, basil and marjoram. 50 to 60 minutes.
Filled shallow dish with white mold
Combine grilled chicken, 1/4 cup lemon juice mixture and crushed tomatoes, juice and remaining marinade in large saucepan over low heat for three to four minutes, stirring constantly. Stir in green onions.
Fill covered dish with cream of chicken soup, tomato soup bouillon-style; mix well. Return dish to saucepan when liquid is clear and return to medium high heat. Saute chicken for 5 to 7 minutes, turning once. Season with salt, sage or thyme if using. Add chicken (but NOT fat); continue for 5 minutes. Stir in seasoning salt, garlic and parsley. Thoroughly coat white mold; place over flame in oven or broiler, continuing to cook and stir through final hour.
Spoon, spoon and roll mixture into prepared pan. Cover top of pan with foil; bake at 350 degrees F for 60 minutes. Turn foil to keep from cooking. Cool completely, then cover and refrigerate for two hours or overnight.
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