2 eggs
1 large onion, diced
1 (15 ounce) can chicken broth
1 (8 ounce) can chicken drumettes, drained
1 package uncooked boneless chicken breast meat, cubed
1 pound shredded sharp Cheddar cheese
2 tablespoons olive oil, divided
1 package dry onion soup mix
1 cup shredded Cheddar cheese
1 cup sliced fresh mushrooms
Place eggs in a large container of ice water and add milk. Place over ice. Cover and refrigerate at least overnight.
In a large bowl, combine chicken broth, chicken drumettes, chicken, onion and cheese. Mix well. Place in a 9x13 inch baking dish. Sprinkle marinade over chicken and cheese mixture. Cover and refrigerate overnight.
Meanwhile, make the chicken filling: In a large skillet, cook bacon in oil until crisp; drain. Stir in eggs, one at a time, then blend in bacon grease. Cook over medium heat until eggs are set.
In a medium bowl, mix 1/2 cup shredded cheese, 1/2 cup olive oil, 1 cup sliced Cheddar cheese and 1 cup mushrooms. Spread mixture over chicken mixture. Roll strips of pastry between sheets of waxed paper. Do not cut or carve. Fold the strips of pastry into chicken mixture. Brush edges of rolls with egg mixture. Using a 2 inch measuring cup, measure pan with 1 inch seam allowance.
Preheat oven to 375 degrees F (190 degrees C). Line a 7 inch pizza pan with waxed paper. Place foil horizontally in pan. Spread zucchini mixture evenly over foil, if desired. Spread egg mixture over zucchini mixture. Roll dough over foil.
Bake in preheated oven for 50 to 60 minutes, or until custard is golden brown.
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