1 (3 pound) whole chicken, cubed
2 carrots
1 red onion, finely diced
1 (2 ounce) package taco seasoning mix-ins
1 medium onion, finely diced
3 green onions, finely diced
1 large ortega-type staple (like corn, rice, spaghetti...)
1 large tomato, seeded and chopped
1 cup margarine
1 bunch green onions, chopped
1 Zucchini, quartered into 1/4 inch slices
1 cup parsley
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the chicken, carrot, red onion, carrots, and onions until evenly coated. Reserve 1 cup of carrots, chicken shoulder skins, and cubed chicken meat.
In a medium bowl, mix together the taco seasoning, onion, green onions, chicken, tomatoes, margarine, and green onions. Pile the mixture into a butter-stuffed 1 quart-style dish.
Spoon the mixture on to the chicken pieces, and then pour into a greased 16x20 inch baking dish. Sprinkle with black pepper and microwave for a minute or so until lightly browned. Sprinkle the remaining remaining parsley over the top, pinching strips to just under edge of the dish.
Bake uncovered in the preheated oven 30 minutes, checking to see that vegetables are tender. Cool in refrigerator about 45 to 48 hours before slicing and serving.