2 1/2 pounds skinless, boneless chicken breast meat - cut into cubes
6 slices bread, divided
1/2 cup butter, softened
1/4 cup sweet pickle relish
1 cup shredded French cheese
1 cup diced onion
1 cup chopped celery
1/4 cup chopped green bell pepper
1 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon white sugar
1 (8 ounce) can whole grains
1 (8 ounce) bag shredded mozzarella cheese
1 (8 ounce) package instant Italian cheese pizza sauce
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add chicken and cook 1 minute, turning frequently. Reduce heat to low, cover, and reduce heat to medium.
Arrange chicken cubes about 2 inches apart in a large pan. Preheat oven to 350 degrees F (175 degrees C). Brush generously with marinade, then bake in preheated oven for 1 to 1 1 1 1/2 minutes per side, or until chicken is cooked through.
Remove chicken from marinade, sprinkle with pasta and cheese. Remove chicken breasts from liquid and shred. Sprinkle with onion, celery, bell pepper, pepper and olive oil. Pour over chicken.
Bake uncovered in preheated oven for 30 minutes.
Meanwhile, melt the butter in a shallow dish or bowl 3 inches from the bottom. Fill two sides of the bottom of an 8x8 inch baking dish with 6 soup cup-size ramekins. Spoon drippings into ungreased bowl. Pour 1/2 the cheese mixture over the top of the ramekins, filling halfway up the sides of the baking dish. Cover with remaining cheese.
Bake uncovered in preheated oven for 45 minutes, or until internal temperature reaches 145 degrees F (63 degrees C).
Lower heat to medium. Remove ramekins and sprinkle with cheese mixture. Bake an additional 45 minutes.