2 green onions, sliced
1 large onion, sliced
1 teaspoon chicken bouillon granules
1 medium head cabbage, shredded
1 medium head celery, diced
1 medium head cabbage, shredded
1 medium head garlic, diced
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1 cup grated Parmesan cheese
1 cup chopped cooked ham
1 medium tomato, quartered
2 sprigs fresh rosemary, chopped
1 medium onion, sliced
1 (8 ounce) package uncooked skim milk
In a medium saucepan, rub the green onions very lightly in salt and pepper. Spoon potatoes and onions into rolling platter. Pour the bouillon into a shallow dish. Stir in the cabbage, celery, parsley, and tomato.
Spread the chicken mixture over the vegetables and sprinkle with the Parmesan cheese. Sprinkle with rosemary, onion, celery, garlic, basil, Dijon, salt and Parmesan cheese. Place ham and tomato over vegetables.
Melt cream cheese and butter in a large bowl. Mix in milk and skim milk. Cover, leaving a small amount in the pan. Return to a boil and brush with egg and parsley mixture. Reduce heat to low and cook 15 minutes, stirring constantly.
Remove foil from pan and transfer chicken mixture into pan. Cook 25 minutes, stirring occasionally, stirring to coat.
Remove foil and keep warm. Transfer chicken to saucepan. Bring to a boil and cook 5 minutes, stirring occasionally. Stir eggs and parsley mixture into saucepan. Cook 4 minutes longer, stirring constantly. Pour over chicken and vegetables (do not allow sauce to soak in for 5 minutes). Cook 5 minutes, stirring occasionally.