5 chicken drumettes
1/2 (6 ounce) package dry white creamer and seasoning mix
1 (8 ounce) can whole kernel corn, drained
1 (14 ounce) can Greek Deli Meat, divided
1 onion, thinly sliced
2 stalks celery, sliced
1 lime
Place drumettes in large resealable plastic bags, sealable plastic baggies going all the way around
Boil drumettes uncovered in 375 degree F. water until they are cooked through. Drain drumettes. Meanwhile, rinse and drain 1/2 cup of the creamer mixture.
Heat 2 cups olive oil in large skillet over medium heat. Add drumettes and cook, stirring constantly, until cooked through, about 10 minutes. Remove drumettes from creamer mixture, and cook until just tender, about 10 minutes. Transfer drumettes and remaining creamer mixture to another larger bowl; rinse and drain drumettes.
Stir chicken meat and broccoli into skillet to lighten. Saute for about 5 minutes, stirring constantly.
Rub chicken drumettes with tomato paste mixture, divide remaining 3/4 cup cream mixture into drumettes; beat with toothpicks until sticks are light brown
Using a sharp knife, cut seam into drummeles to swirl little bit at a time in a spiral to distribute. Cool and serve drummeles immediately.