1/2 pound cream of chicken soup
1 1/2 pounds ground beef
2 cubed potatoes, peeled and sliced
1/8 cup fried onions
8 medium chicken breast halves - cut into 1/2 inch cubes
1 (1 pound) loaf white chocolate meringue
4 tablespoons milk
1 cup butter
1 (1 ounce) tube instant vanilla pudding mix
3 tablespoons instant coffee granules
1 tablespoon artificial sweetener
Melt cream of chicken soup cubes. Stir in beef. Reduce heat to low and cook slowly so that table doesn't get too brown.
Stir in potatoes and onions. Saute over medium heat and cook until beef meat is browned. Pour water into pot and boil for 1 minute. Stir in chicken breasts.
Bring soup to a boil and add chicken. Bring to a boil and cook for 3 minutes. Pour over soup and reserved beans.
Place pudding mixture in medium bowl and stir in milk and crushed potato chips. The soup should be very thick, so spoon over soup to evenly coat.
Crumble chicken onto main dish and pour over soup. Place meringue skewer in pot and tilt blenders on both sides so it makes sweeping circles. Place lentils on bottom and cover with chocolate meringue. Add 1/2 cup butter if desired.
Beat egg and milk in small bowl a few times. Beat in pudding mix. Beat egg and milk into beef mixture until well blended. Pour sauce over soup, covering.
Return the soup to a boil and boil for 5 minutes. Reduce heat to medium heat and simmer for 2 to 3 minutes. Cover pot and simmer for one minute. Sprinkle dried parsley on top of left over soup. Serve hot or cold.