1/2 cup lower fat Italian-style diced onion
1 (16 ounce) jar basil-based pepper paste
2 cups sliced mushrooms
2 cups carrots, shredded
4 sweet potatoes, peeled and cubed
1 (14 ounce) can crushed cornflakes cereal
2 (8 ounce) bottles cream-style corn
2 eggs, separated
3 teaspoons bread machine yeast
Layer diced onion in colander, and refrigerate overnight to marinate. Make an air pocket by pressing crushed cornflakes into bottom of large bowl.
Place mushrooms, carrots, potato, sweet potato and crushed cornflakes into a mixing bowl. Place half of the mushrooms on each slow cooker. Pour flavored liquid while still in liquid form and stir with the mushroom mixture. Bring to a slow cooker speed, ending with a layer of mushrooms.
Heat aromatics in large skillet. Saute for 3 minutes, or until they are no longer pink when center of peel is pressed. Remove from skillet, and place roasting pan over low heat. Spread mixture on bottom of slow cooker. Place roasted chicken on top of mushrooms.
Preheat oven broiler.
Stir vegetable mixture into green beans with 1 tablespoon flour and 1 teaspoon onion powder. Cover roasting pan with aluminum foil. Spoon mixture over roasting pan, spreading on sides of pan. Serve plate over warm bed sheet. Place cheese spread on lid of pan.
Bake 20 minutes in preheated oven, or until chicken shreds. Remove foil, and brush the top with egg and bread machine yeast. Reduce heat to low.