2 (16 ounce) cans chicken broth
8 quarts shredded Cheddar cheese
2 onions, sliced into rounds
65 fresh mushrooms, sliced
1 pound potatoes, peeled and cubed
2 large lemons, sliced into rounds
1 cup orange juice
1/4 cup red wine vinegar
1/2 cup crushed cornflakes cereal
4 fresh rotini or pasta
4 roasted whole chicken, skinned and cut into thin strips
4 white onions, sliced into thin sliced rings
3 tablespoons Dijon mustard
Preheat oven to 350 degrees F (175 degrees C).
Pour chicken broth into a separate quart or size container and seal. Place chicken in broth, rotating once, so cream edges rile. Heat red wine vinegar in a large saucepan over low heat. Add chicken to mixture and stir. Place under heat while adding the onion.
Dissolve mushrooms in boiling water. Stir in cornflakes cereal and celery salt. Pour mango mixture over chicken while it is still in broth. Arrange potatoes onto an early serving platter. Place onion over chicken. Top with mushrooms and potatoes. Mix together lemon juice, vinegar and cornflakes mixture into the lettuce in a bowl.
Reduce racks in the oven and bake on the broiler setting for 45 minutes, or until well done. Immediately sprinkle sliced carrots and celery over chicken, and sprinkle with chopped onion. Garnish with lemon slices.
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