1 (8 ounce) package dry white bread mix
1 cup chicken bouillon granules
1 (8 ounce) can chili sauce
1 (1 ounce) can tomato paste
1 1/2 cups milk
1 cup chopped onion
1/8 cup vegetable oil
2 teaspoons dried parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan or 9x7 inch pan.
In a large bowl, mix the dry white bread mix, bouillon granules, chili sauce and tomato paste; pour mixture into pan. Sprinkle with milk and gently press in oil.
Bake in preheated oven for 30 minutes, or until bubbly and lightly browned.
The next morning, preheat oven to 375 degrees F (190 degrees C). Sometimes called now "Honey Bread," the loaf continues to cook in oven if it is under 20 minutes, 30 minutes for best results, and half an hour for worst. Remove loaf from oven and let cool completely. While loaf is cooling, preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together chicken bouillon granules and onion, and spread over loaf.
While loaf is chilling, preheat oven to 350 degrees F (175 degrees C). Place loaf in oven to melt. While loaf is warming, place chicken bouillon granules in a medium bowl and mix with onion mixture. Stir in vegetable oil, parsley, tomato sauce, milk mixture and remaining Italian seasoning.
While loaf is warming, line pan with foil or aluminum foil. Spread chicken bouillon mixture in foil. Place over top of loaf. Bake for about 40 minutes, or until chicken is cooked through and vegetable mixture is bubbly. Cool slightly, then cut into 1/4 inch slices.