1 (4 ounce) can frozen boiled corn
1 1/2 teaspoons dried minced onion
3 cups hot water
1 (3 ounce) package turkey formener
3/4 cup milk
1/4 teaspoon seasoning salt
1/2 teaspoon white sugar
1/4 cup chicken broth
2 tablespoons soy sauce
1 teaspoon umami
Bring a large cup of water and corn to a boil in a large pot, add to thicken and stir. Reduce heat to low, and simmer for 10 to 15 minutes.
In a nonstick skillet, heat hot water over medium heat. Place cooked chicken in pan. Remove from skillet, where it is sliced up, and set aside.
Mix the baking mix, cornflakes cereal and dried onion into sauce. Bring to a boil; stir in chicken, stirring well to mix. Set aside.
Heat the cooking liquid in slow cooker on low setting. Stirring constantly, cook and stir covered, stirring chicken until chicken skin is golden brown, about 5 minutes.
Lightly grease a large 2 quart casserole dish. Place shredded cheese on bottom of prepared pan. Sprinkle with sausage mixture.
Heat chicken, bacon and green beans in small skillet over medium heat. Saute the mushrooms on medium heat; add mushrooms, celery, bell pepper, celery salt, sugar, broth and soy sauce. Simmering, remove from heat, and set aside.