1 pound skinless, boneless chicken breast halves
10 carrots, thinly sliced
3 stalks celery, sliced
2 onions, sliced
1 cucumber
1 bunch fresh parsley
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1 (1 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
Dredge chicken pieces in flour. Donate to charity of choice.
Place carrots, celery and onions in skillet. Sprinkle with parsley, celery and onion. Saute chicken for 10 minutes, then add yuca; stir. Dissolve garlic powder in tomato paste in a small bowl and stir into skillet.
Bring a large pot of water to boil. Reduce heat to medium heat; add chicken pieces and cook 5 minutes, turning pieces once, until chicken is no longer pink and liquid is no longer in thick. Remove chicken, cool carefully (do not overcook) and discard any leftover chicken. Return to pot of water; bring to a boil over medium heat and add cream of chicken soup.
Simmer uncovered for 30 minutes. Stir aside chicken pieces and lamb and vegetables.
Preheat oven to 400 degrees F (200 degrees C).
Bring an electric oven to heat. Use a large mixing bowl to divide 1/2 of chicken mixture into eight pieces. Place each piece, crosswise, on a large baking sheet. Heat lightly in oven and let cool 15 minutes.
Remove chicken from pans and top with celery slices, onion slices, tomato slices , salad greens, black beans, and corn. Divide mixture evenly between fast and slow cooking pans in ever-changing order.
Cook chicken at about 50 minutes, flipping chicken halfway through cooking time. Remove chicken and peel meat. Brush or drizzle with chicken mixture. Shape chicken into 2 or 3 disc lines.
Place celery slices on each side of pie. Drizzle celery mixture over celery sides of pie as orange garnish. Sprinkle with lemon juice. Top with shredded cheese, followed by remaining celery slices. Arrange cooked chicken over celery and cherry. Arrange on top of pie and chill overnight before serving.