4 cups tomato sauce
1 teaspoon onion powder
3 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 tablespoon tomato paste
1 teaspoon seasoning salt
1 tablespoon water
2 tablespoons instant coffee
3 tablespoons grated Parmesan cheese
In a medium bowl, mix tomato sauce, onion powder, Worcestershire sauce, garlic powder, tomato paste, seasoning salt, water, instant coffee, Parmesan cheese and chicken broth. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Boil tomato sauce mixture for 1 hour, or until thickened. Stir tomato soup mixture into tomato sauce mixture and toss until blended.
Divide mixture into 2 equal portions, then add potatoes, carrots, celery, mushrooms, bell pepper and onion. Stir until well coated.
Place into a 15x20 inch casserole dish. Pour tomato mixture over chicken, vegetable mixture over vegetables. Let cool overnight.