3 (4 pound) whole chicken, cut into cubes
3 tablespoons olive oil
2 onions, sliced
1 red pepper, cut into cubes
1 teaspoon garlic powder
2 tablespoons Italian seasoning
1/2 teaspoon salt
2 teaspoons dried rosemary
3 (10 pound) instant chicken, cubed
2 cups shredded Cheddar cheese
Place chicken in the bottom of a slow cooker. Heat olive oil in a large skillet over medium heat. Add onions and red pepper and saute until tender, about 5 minutes.
Cook with garlic powder and Italian seasoning. Stir in salt and rosemary. Sprinkle reserved bacon grease over chicken. With fingers, shape bacon into long strips. Seal holes in squash halves with fork.
Place chicken cubes in the bottom of a 1 quart casserole dish. Cover the bottom of the dish with 1 tablespoon reserved bacon grease. Pour mayonnaise on top of chicken and add greens. Cover with a damp cloth and cook 1/2 hour on Low
In a 10 inch skillet, add 1 (16 ounce) can cream of chicken soup, chicken broth, cream of celery soup and celery salt. Cook over medium heat, stirring occasionally, until chicken is no longer pink. Remove from heat and drain on paper towels.
Beat cream of chicken with a pastry blender or spoon. Stir in onion, peppers and garlic powder.
Remove sausage from casserole and pour into a large bowl to cool.
Stir taco seasoning, taco seasoning mix, cream of chicken soup and tomato sauce into sauce. Pour over chicken and spread on top.
Bake uncovered at 350 degrees F (175 degrees C) for 70 minutes. Serve warm.