2 (3 ounce) cans sliced mushrooms, drained
4 tablespoons butter
2 tablespoons minced onion
1 (10 ounce) package frozen chicken dinner
1 (4 ounce) can cream cheese, softened
2 tablespoons cardamom
1 cup milk
2 (10 ounce) cans cream Italian spread
3 tablespoons chopped fresh parsley
2 teaspoons dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms and butter in a medium bowl. Mix in onion and chicken. Sprinkle with cream cheese, cardamom, milk, cream Italian spread, parsley, oregano, basil, salt, pepper and garlic powder. Mix with chicken and mushroom mixture. Shape mixture into a 4-inch cylinder. Place egg in a medium bowl.
In a small baking dish, place the mushrooms mixture over cream cheese mixture. Press egg mixture on mushrooms mixture. Cover with foil.
Bake in preheated oven for 15 minutes. Remove foil and bake for 30 minutes, or until mushroom mixture is bubbly. Transfer to the prepared baking dish.
Bake uncovered for 10 minutes, then turn out onto the baking sheet. Bake for 10 minutes, or until mushrooms are tender.
Melt mozzarella cheese in a medium skillet over medium heat. Mix together cream cheese, cream cheese spread, parsley, oregano, basil, salt, pepper and garlic powder. Spoon cream cheese mixture over mushroom mixture.
Bake for 5 to 10 minutes, until cheese is melted and slightly browned. Serve over mushroom mixture.