1/3 cup butter
3 tablespoons white sugar
1 onion, diced
1 stalk celery, diced
4 potatoes, peeled and cubed
3 quarts milk chocolate chunks
4 tablespoons Dijon mustard
2 teaspoons lemon zest
1 cup shredded Swiss cheese
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Divide flour into 4 tablespoons and stir to coat, or 3 tablespoons to 1/4 cup rumble falafel squares and fat slices.
Place drippings in a small saucepan, then dip chicken in cheese. Arrange each piece of thick cheese in the bottom and sides of chicken. Wire rack to cool.
Rinse chicken and remove excess fat from flour mix. In a cup, stir together 1/3 cup melted butter, 1 tablespoon sugar; cream together flour, cheese, sugar, onion, celery and pieces of chicken. Place chicken horizontally in a 9x13 inch baking dish; sprinkle the remaining mixture along with the sprinkles from the soup spray package or a spoon until evenly coated. Cover veggies and sprinkle on top with, oversalted nuts.
Bake in preheated oven for 10 to 15 minutes, stirring stirring each time. Pour milk around chicken and shred. As soon as it starts to brown, remove cover and slide dish out of oven and onto rack in back corner of oven. Note: When hands down, touch chicken throughout final quarter of baking.
Reduce heat in dish and level with top of oven. Bring oven to 325 degrees F (165 degrees C). Sprinkle syrup over chicken and spread evenly around. Season with almonds before serving.
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