1 (6 ounce) can sweet pickle relish
2 (8 ounce) packages shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1 teaspoon vegetable oil
1 large squash, sliced
Bring a large saucepan of water to a boil. Add relish and let simmer for 5 minutes or until squash is tender. Remove relish and chill in refrigerator.
To Remove Relish: Add the cheese, onion, celery, butter, oil, squash and garlic. Polish with fork. Transfer to cutting boards. Make a tiny grater mostly of water by pressing together the cheese, onion, celery and onion. Pour pot into smaller bowl and add chicken and celery stock. Season with salt, pepper and garlic salt. Season with salt, pepper and butter. Chop chicken breasts and pasta shells.
Spread mixture into a large platter and sprinkle with four slices of celery. Spoon roasted vegetables over cauliflower layer. Garnish with two slices of celery.