1 (5 pound) whole chicken, cut into 1 inch cubes
1 (25 ounce) can chopped green bell pepper
1 cup chopped green onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped green bell pepper
5 cups diced tomatoes
1 (8 ounce) bag ranch salad dressing
1 (12 ounce) container sour cream
1 (8 ounce) can diced ham
2 tablespoons lemon juice
2 tablespoons white sugar
1 cup distilled white vinegar
1 (6 ounce) can tomato paste
1 cup molasses
1/2 cup butter
2 tablespoons grated Parmesan cheese
In a large bowl, mix together chicken, green pepper, celery, green bell pepper, tomatoes, ranch dressing, sour cream, ham, lemon juice, sugar, vinegar, tomato paste, and molasses. Mix together well.
Heat oil in a large skillet over medium heat.
Place chicken in the drippings of the skillet. Cook 5 to 6 minutes, until cooked through, and juices run clear. Drain excess grease.
Place salad greens and potatoes in the same skillet. Cook 5 to 6 minutes, until heated through. Serve, covered, with the tomatoes.
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