1 tablespoon olive oil
1 cup all-purpose flour
1 cup chicken broth
1 cup shredded Cheddar cheese
1/4 cup Italian-style salad greens
4 strips bacon, diced
1 (8 ounce) can tomato sauce
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) package dried nori seaweed wraps (see note)
1/2 pound cooked and cubed chicken, diced
2 quarts chopped scallops
1 (16 ounce) can Italian-style diced tomatoes with green chile peppers
1 (16 ounce) can deep dish pizza crusts (e.g. Colby Jack)
1 (8 ounce) package shredded mozzarella cheese
1/2 pound bacon
1 (16 ounce) bottle beer
Heat olive oil in a large skillet over medium heat. Add flour and stir. Cook until golden brown. Drain fat from skillet; reserve. Stir broth into skillet.
Add cheese, salad greens and bacon. Saute over medium heat 10 minutes, stirring frequently. Stir in tomato sauce, cream of chicken, tomato sauce, cream of chicken soup, nori seaweed and bacon. Return to a boil; reduce heat to low.
Add pasta, mushrooms and bacon. Cook, stirring occasionally, over medium heat 5 to 6 minutes, stirring well. Stir in sausage and cheese.
Transfer chicken, mushrooms and cheese mixture to skillet. Cook 1 minute, stirring occasionally. Transfer to skillet with mushrooms and cheese. Heat while still warm, stirring frequently.
Add sauce with extra flour. Stir over medium heat until blended. Gradually pour over chicken/cheese mixture. Return chicken mixture to skillet with mushrooms and cheese mixture. Continue to heat 3 minutes or until chicken is cooked through and no longer pink. Reduce heat to medium.
Tip: Add beer to skillet, keeping milk/corn starch mixture warm. Stir occasionally until liquid is absorbed.